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 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
- 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.
- 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.
Originally published as Apricot-Glazed Salmon with Herb Rice in Healthy Cooking April/May 2009, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Apricot-Glazed Salmon with Herb Rice
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review