2 cups of water
¼ cup apricot preserves
2 tablespoons country Dijon-style mustard
1½ pounds salmon fillets
Salt and ground black pepper
Stir preserves and mustard in a bowl. Pour water into a pot.
Season fish with salt and black pepper. Place fish on the steam rack. Spread preserve mixture on fish. Place steam rack into the top of the pot.
Set OVEN to 400˚F for 20 minutes (for thick fillets), checking
after 10–15 minutes.