Apricot-Glazed Salmon with Herb Rice

Healthy Cooking
April/May 2009 issue
Page: 33

Salmon lovers will really enjoy this nice and fruity tasting fish with just the right amount of sweetness. If salmon is new to your family, this is a great way to introduce it to them. Charlene Chambers - Ormond Beach, Florida

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Cook: 20 min.

Ingredients:
6 salmon fillets (4 ounces each)[112 g]
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup [83 ml] white wine or reduced-sodium chicken broth
1/3 cup apricot spreadable fruit
1/2 teaspoon grated fresh gingerroot
2 cups [500 ml] reduced-sodium chicken broth
1 cup [224 g] uncooked long grain rice
2 teaspoons butter
2 tablespoons chopped dried apricots
2 tablespoons minced fresh parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 tablespoons sliced almonds, toasted

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