Glazed Salmon with Dried Cherry Saffron Rice
|0.25 cupCranberry Juice Concentrate|
|2 tablespoonBalsamic Vinegar|
|2 tablespoonCherry Preserves|
|4 Salmon fillets|
|1 teaspoonSalt-free Citrus Herb Seasoning|
|1 Orange; sliced|
|1 Toasted almond slivers|
|2 cupsLow-sodium chicken stock|
|2 cupsInstant rice|
|3 tablespoonDried cherries|
Glazed Salmon with Dried Cherry Saffron Rice Preparation
Preheat broiler. Line a baking sheet with foil and place in broiler.
In a small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2-3 minutes. Remove from heat and set aside.
Meanwhile, season each salmon fillet with citrus herb seasoning. Remove the baking sheet from broiler and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.
Serve glazed salmon fillets hot garnished with almonds, on a bed of rice.
Dried Cherry Saffron Rice:
In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add rice, salt, pepper, and saffron.
Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
Fluf with for the distribute saffron and cherries. Serve hot!
This was great served with a nice salad and a bottle of Chardonnay
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Glazed Salmon with Dried Cherry Saffron Rice Reviews
This was great served with a nice salad and a bottle of Chardonnay [I posted this recipe.]
4 years, 3 months, 2 weeks, 6 days, 8 hours, 16 minutes ago
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