Apricot-Glazed Salmon with Herb Rice

Photo: psfreeman

Fruity tasting fish with just the right amount of sweetness. From Charlene Chambers: Ormond Beach, Florida. Recipe published in Healthy Cooking April/May 2009.

Yield: 6 servings
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Ingredients

  • 6 salmon fillets (4 ounces each)
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1/3 cup(s) white wine or reduced-sodium chicken broth
  • 1/3 cup(s) apricot spreadable fruit
  • 1/2 teaspoon(s) grated fresh gingerroot
  • 2 cup(s) reduced-sodium chicken broth
  • 1 cup(s) uncooked long grain rice
  • 2 teaspoon(s) butter
  • 2 tablespoon(s) chopped dried apricots
  • 2 tablespoon(s) minced fresh parsley
  • 1 tablespoon(s) minced chives
  • 1 teaspoon(s) minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 tablespoon(s) sliced almonds, toasted

Preparation

  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.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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