Grilled Salmon with Apricot-Mustard Glaze

4 (6oz. each) salmon fillets
1½ tsp. minced garlic
1/2 tsp. kosher salt
¼ tsp. white pepper

1/4 cup apricot nectar
1/4 cup apricot preserves
1 tbsp. Dijon mustard
1½ tsp. white wine vinegar
1½ tsp. honey
1/4 tsp. kosher salt

Parmesan Orzo Pilaf:
8oz. orzo pasta
1 tsp. bottled minced garlic
1/2 tsp. salt
¼ cup grated Parmesan cheese

Prepare grill.

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

To prepare glaze, combine nectar and next 5 ingredients 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 glaze; grill 30 seconds.

To make Orzo Pilaf: Cook orzo according to the package directions, omitting
salt and fat. Add garlic, stir well to combine. Cover and let stand 4 minutes,
stirring twice to slightly wilt the spinach. Add salt. Just
before serving, stir in cheese. Serve along with fish and fresh
pineapple chunks.

4 servings