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Apricot-Glazed Salmon With Fruited & Herbed Rice

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Submitted by: clsc925

 

Salmon fillets are baked in a sauce of apricot preserves, white wine & ginger, and served on rice with herbs & dried apricots.
 

Ingredients

  • 2 1/2 cup chicken broth
  • 1 cup white rice
  • 1 tbsp (unsalted) butter
  • 2 tbsp chopped dried apricots
  • 1/2 cup mixed fresh herbs; thyme, parsley, chives, rosemary and/or oregano
  • 1/4 tsp coarse salt
  • 1/8 tsp fresh ground black pepper
  • 4 6-oz salmon fillets
  • 1 tbsp (unsalted) butter
  • 1/3 cup apricot preserves
  • 1/3 cup sauvignon blanc white wine
  • 1/2 tsp grated fresh ginger
  • 1/4 cup toasted, sliced almonds, to garnish
  • Parsley, to garnish, if desired

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Method

Bring broth to boil in a 2-qt. saucepan. Add rice and butter. Cover, reduce heat to medium low, and cook about 15 minutes, until nearly done. Five minutes before rice is done, gently stir in dried apricots and fresh herbs. (Add about 1/4 cup water if liquid is absorbed before rice is cooked through.) Cook about 5 minutes more. Salt and pepper the salmon. Butter a 7x11" glass baking dish and line with salmon. In a small bowl, mix together apricot preserves, wine and ginger. Pour over salmon and bake in a 375 degree oven about 15-20 minutes or until cooked through. Remove from oven and let rest while plating rice. Place salmon servings on rice; spoon sauce over all. Top salmon with almonds and garnish with parsley, if desired.

 

Notes: This recipe is always a hit with everyone. Served with a salad or roasted asparagus and your favorite white wine, it can't miss.

 

Number of Servings: 4

 

Submitted by: clsc925 ()

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