Cinnamon Apricot Glaze
Makes ¾ cup
Soux Chef Kyle Tulloss Bar Harbor Inn
2 Tbls. low sodium soy sauce
1 Tbls. minced ginger
2 (3 inch) cinnamon sticks
2 cups smooth apricot nectar
Add all ingredients and reduce to ¾ cup. Strain off cinnamon sticks and brush over grilled salmon fillet.
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