Cook rice according to package directions. Preheat oven to 350°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.