Photo: Glazed Salmon with Dried Cherry Saffron Rice Recipe
Ingredients
For Salmon:
- 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
Dried Cherry Saffron Rice:
- 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
Preheat broiler. Line a baking sheet with foil and place in broiler.
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.
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.
Serve glazed salmon fillets hot garnished with almonds.
For the 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.
Fluff with fork to distribute saffron and cherries. Serve hot.
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By crizmarz
Acworth, GA
on September 02, 2009
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I'll start with the rice... it was lacking flavor. The pinches and dashes weren't enough. The little bit of flavor it did have (stock, saffron, and cherries were not a winning combination. Maybe with something else, but not rice. The glaze had a nice flavor, but over the fish did it no justice. The glaze never did thicken or glaze over after being spooned onto the fish, was runny. I am really surprised others have liked it; I am certain I can cook as good if not better than they... but I couldn't help this one.
By LadyMoore08
North Carolina
on June 01, 2009
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This was the first time that I made salmon. My husband and I were very pleased. It's quick and tasty. To sweeten the glaze I added a touch or brown sugar and cinnomon because the cranberry juices and cherry preserve had a tartness to them. I couldn't find the Citrus Herb Seasoning... so I justed lemon pepper and an orange spice and it's still good. This is a good dish.
By mspittle2000_11...
Humble, TX
on March 17, 2009
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This was a very easy recipe to make, however it looks delicious. I love Yellow Rice so I used Saffron Yellow Seasoning & Long Grain Rice instead of regular rice, so it took a little longer to make because it wasn't instant but it was delicious, about 20 minutes to make the rice. Plus who wants to drive around town searching for saffron threads, the Saffron Yellow rice has saffron in it. Also instead of regular balsamic vinegar I used Raspberry Balsamic Vinegar for a more berry kick. The recipe turned out great, it was yummy.
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