Salmon with Blackberry Sauce

2 tablespoons margarine or butter, melted
1/8 teaspoon black pepper (optional)
1 teaspoon Dijon-style mustard
Blackberries (optional)
1/4 teaspoon salt
1 small clove garlic, minced
1/2 cup blackberry or apricot jam or preserves
Lemon wedges
2 tablespoons finely chopped onion
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
4 6-ounce fresh or frozen salmon or halibut steaks, cut 1 inch thick

Thaw fish, if frozen. For sauce, in a small saucepan combine jam, onion,
thyme, mustard, and garlic. Bring just to boiling, stirring frequently;
reduce heat. Simmer, uncovered, about 10 minutes or until sauce is
slightly thickened. Remove from heat. Cover and keep warm. Rinse fish;
pat dry with paper towels. Coat the unheated rack of a broiler pan with
cooking spray. Place fish on the prepared rack. Brush with about half of
the melted margarine. Sprinkle with salt and, if desired, black pepper.
Broil about 4 inches from the heat for 8 to 12 minutes or until fish
flakes easily when tested with a fork, turning and brushing once with the
remaining melted margarine. To serve, spoon about 2 tablespoons of the
sauce onto each dinner plate. Top with fish. Serve with lemon wedges and,
if desired, fresh blackberries.
Makes 4 servings.

Nutritional Information: calories: 363, cholesterol: 88mg, fiber: 1g,
vitamin C: 7%, vitamin A: 0%, other carb: 2 diabetic exchange, iron: 9%,
total fat: 12g, total sugar: 20g, fat: 1.5 diabetic exchange, saturated
fat: 2g, carbohydrate: 28g, calcium: 4%, protein: 34g, lean meat: 4.5
diabetic exchange, monounsaturated fat: 5g, sodium: 346mg, polyunsaturated
fat: 4g.


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