Glazed Salmon with Dried Cherry Saffron Rice

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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