Glazed Salmon with Dried Cherry Saffron Rice

courtesy Sandra Lee, 2008
Show: Semi-Homemade Cooking with Sandra Lee 

Episode: Very Cherry

 Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 8 minutes
Yield: 4 servings

For Salmon:
1/4 cup cranberry juice concentrate [63 ml]
2 tablespoons balsamic vinegar
2 tablespoons cherry preserves
4 salmon fillets, approximately 6 ounces each [672 g]
1 teaspoon salt-free citrus herb seasoning (recommended: Spice Islands)
Orange slices
Toasted slivered almonds, for garnish

Dried Cherry Saffron Rice:
2 cups low-sodium chicken stock (recommended: Swansons) [500 ml]
2 cups instant rice (recommended: Uncle Ben's) [400 g]
1 pinch salt
1 pinch pepper
1 pinch saffron threads
3 tablespoons dried cherries

Preheat broiler. Line a baking sheet with foil and place in broiler.

In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.

Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.

Serve glazed salmon fillets hot garnished with almonds.

For the rice:
In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.

Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.

Fluff with fork to distribute saffron and cherries. Serve hot.