Apricot Ale Glazed Salmon

2 teaspoons olive oil
1 pound salmon fillets, cut in 4 pieces
8 dried apricot halves, finely diced
1/4 cup honey wheat beer
2 tablespoons lemon juice
1/4 teaspoon salt
freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon chives, snipped

In a large nonstick skillet, heat the olive oil over medium heat until
hot. Place the salmon, meaty side down, in the skillet and cook 1 minute.
Turn carefully with a wide spatula. Turn heat to medium-low. Add apricots,
beer, 1 tablespoon lemon juice, salt and pepper. Cover the pan and cook
about 12 minutes per inch of thickness, or until the salmon tests done in
its thickest part. Baste occasionally with the cooking juices. Remove the
salmon from the pan and hold in a warm over, covered with a piece of
aluminum foil. Reduce the liquid in the pan to a few tablespoons. Add the
butter, stirring into the sauce. Taste and add a little more lemon juice
if necessary. Spoon the sauce over the salmon and sprinkle with chives.
Serves 4.

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