Grilled Salmon and Pumpkin Muffins

I know, considering that I grew up in Mexico, I should have cooked some wonderful little Mexican dish, but I totally forgot about it. In fact I even own a Cinco de Mayo shirt that I forgot to wear today – the only day that is would actually be appropriate to wear it! Oh well. Instead I made Grilled Salmon with Apricot-Mustard Glaze (recipe below – sorry, no pic). Also in this post is a recipe that I tried last night for Pumpkin muffins. I have been doing a study by Kelly Minter called No Other Gods and at the end of each week she has a couple of recipes and this was the recipe for last week. They were really good! Very moist, sweet, but not too much. Enjoy!

Grilled Salmon with Apricot-Mustard Glaze

Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Glaze:
1/4 cup apricot nectar (I used orange juice and it was fine)
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remaining ingredient:
Cooking spray

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Yield: 4 servings (serving size: 1 fillet)

CALORIES 342 (34% from fat); FAT 13.1g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 36.4g; CHOLESTEROL 87mg; CALCIUM 25mg; SODIUM 482mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 18.1g

Pumpkin Muffins
Preheat oven to 350 degrees
Makes 24 muffins

2 c. sugar
1 c. vegetable or canola oil
4 eggs
2 c. pumpkin (not pumpkin pie filling)
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1 tsp. baking soda
1 tsp. vanilla

Mix ingredients together in a large bowl. Put into muffin tins (sprayed with cooking spray) and bake 20-25 minutes. These are a great addition to a fall meal!

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