Glazed Salmon with Dried Cherry Saffron Rice

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  • Level: Easy
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 4 servings
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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


  1. Preheat broiler. Line a baking sheet with foil and place in broiler.
  2. 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.
  3. 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.
  4. Serve glazed salmon fillets hot garnished with almonds.

For the rice:

  1. In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.
  2. Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
  3. Fluff with fork to distribute saffron and cherries. Serve hot.