Glazed Salmon with Dried Cherry Saffron Rice (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1/4 cup cranberry juice concentrate |
2 tablespoons balsamic vinegar |
2 tablespoons cherry preserves |
4 salmon fillets, approximately 6 ounces each |
1 teaspoon salt-free citrus herb seasoning (recommended: spice islands) |
orange slices |
toasted slivered almonds, for garnish |
2 cups low-sodium chicken stock (recommended: swansons) |
2 cups instant rice (recommended: uncle ben's) |
1 pinch salt |
1 pinch pepper |
1 pinch saffron threads |
3 tablespoons dried cherries |
Directions:
1. Dried Cherry Saffron Rice:
2. Preheat broiler. Line a baking sheet with foil and place in broiler.
3. In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
4. Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil 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.
5. Serve glazed salmon fillets hot garnished with almonds.
6. For the rice:
7. In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.
8. Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
9. Fluff with fork to distribute saffron and cherries. Serve hot.
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