• 6servings
  • 45minutes
  • 408calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 6 salmon fillets (4 ounces each )

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 1/3 cup white wine or reduced-sodium chicken broth

  5. 1/3 cup apricot spreadable fruit

  6. 1/2 teaspoon grated fresh gingerroot

  7. 2 cups reduced-sodium chicken broth

  8. 1 cup uncooked long grain rice

  9. 2 teaspoons butter

  10. 2 tablespoons chopped dried apricots

  11. 2 tablespoons minced fresh parsley

  12. 1 tablespoon minced chives

  13. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  14. 3 tablespoons sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. Apricot-Glazed Salmon with Herb Rice Recipe photo by Taste of Home 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.

  2. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

  3. 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.


Send feedback