Name: Glazed Salmon with Dried Cherry Saffron Rice
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 4 servings
Ingredients: 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; 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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Glazed Salmon with Dried Cherry Saffron Rice

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Dried Cherry Saffron Rice:

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