1 salmon fillet, about 1 1/2 - 2 pounds
1 cup canned apricot nectar
salt and cayenne pepper
4 - 5 EACH dried apricots and sun-dried tomatoes

Preheat oven to 400 degrees. Place the salmon in a lightly oiled roasting pan. Pour apricot nectar over, season with a little salt and cayenne pepper, and poach in oven 30 minutes, uncovered.
Meanwhile, with kitchen scissors, snip dried apricots and sun-dried tomatoes into tiny pieces. (I used sun-dried tomatoes that are already softened, but if you buy the dried kind, you'll have to boil them in water in a little saucepan for 3 - 4 minutes to soften).
Sprinkle apricot and tomato bits on top of cooked salmon and return to oven 6 - 8 minutes, or until lightly browned.
Serving suggestion: Good with steamed asparagus and wedges of pita bread that you've brushed with olive oil and grated Parmesan and baked until golden.