- Servings: 4
|1 pkg||Quick-cooking Seasoned Long Grain & Wild Rice Mix|
|4||Skinless Salmon Fillets, about 2 lbs total|
|½ tsp||Garlic Powder|
|½ tsp||Smoked Paprika|
|¼ tsp||Black Pepper|
|½ cup||Peach Preserves|
|1 Tbsp||Cider Vinegar|
Cook rice according to package directions. Preheat oven to 350Â°F. Drizzle a 13x9 inch non-stick baking dish evenly with a little olive oil. Lay fillets in baking dish. Combine the next four ingredients and rub onto the top of each fillet. Bake for 20 minutes or until salmon is opaque. Just before serving, microwave the peach preserves on high for 15-20 seconds in a microwave-safe container. Remove and stir in cider vinegar. Divide seasoned wild rice evenly among plates and lay one salmon fillet on the side of the rice. Use a spoon to spread or drizzle the peach sauce evenly over each fillet.
This is a great way to get the nutritional benefits of salmon. Plus, many kids will love it because it's basted in "jelly" and cinnamon.