Apricot-Glazed Salmon with Herb Rice |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Salmon lovers will really enjoy this nice and fruity tasting fish with just the right amount of sweetness. If salmon is new to your family, this is a great way to introduce it to them. Charlene Chambers - Ormond Beach, Florida Ingredients:
6 salmon fillets (4 ounces each) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup white wine or reduced-sodium chicken broth |
1/3 cup apricot spreadable fruit |
1/2 teaspoon grated fresh gingerroot |
2 cups reduced-sodium chicken broth |
1 cup uncooked long grain rice |
2 teaspoons butter |
2 tablespoons chopped dried apricots |
2 tablespoons minced fresh parsley |
1 tablespoon minced chives |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
3 tablespoons sliced almonds, toasted |
Directions:
1. Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon.
2. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
3. Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds. Yield: 6 servings.
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