Glazed Salmon with Dried Cherry Saffron Rice - BigOven 170456

Glazed Salmon with Dried Cherry Saffron Rice

Ready in 30 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Glazed Salmon with Dried Cherry Saffron Rice"

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This is a super fast, very health friendly meal, that tastes great!


Ingredients

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0.25 cup Cranberry Juice Concentrate
2 tablespoon Balsamic Vinegar
2 tablespoon Cherry Preserves
4 Salmon fillets
1 teaspoon Salt-free Citrus Herb Seasoning
1 Orange; sliced
1 Toasted almond slivers
2 cups Low-sodium chicken stock
2 cups Instant rice
1 pinch Salt
1 pinch Pepper
1 pinch Safffron
3 tablespoon Dried cherries

Original recipe makes 4

Servings  

Preparation

Salmon Directions:

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!

Notes

This was great served with a nice salad and a bottle of Chardonnay

Credits

Added on Award Medal
Calories Per Serving: 1486 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was great served with a nice salad and a bottle of Chardonnay [I posted this recipe.]
mandylee1081 5 years ago
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