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Apricot-Glazed Salmon with Herb Rice

Apricot-Glazed Salmon with Herb Rice
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
6 ServingsPrep: 25 min. Cook: 20 min.

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

  • 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.
  • Bake at 375° for 15-20 minutes or until fish flakes easily with a
  • fork.
© Taste of Home 2013

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Apricot-Glazed Salmon with Herb Rice (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 salmon fillet with 1/2 cup rice and 1-1/2 teaspoons almonds equals 408 calories, 15 g fat (3 g saturated fat), 70 mg cholesterol, 369 mg sodium, 37 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013