Apricot-Glazed Salmon with Herb Rice

ChubbyBunny

Ingredients:

6 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup white wine or reduced-sodium chicken broth
1/3 cup apricot spreadable fruit
1/2 teaspoon grated fresh gingerroot
2 cups reduced-sodium chicken broth
1 cup 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.

Nutrition Facts
One serving: 1 salmon fillet with 1/2 cup rice and 1-1/2 teaspoons almonds
Calories: 408
Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 70 mg
Sodium: 369 mg
Carbohydrate: 37 g
Fiber: 1 g
Protein: 27 g

ChubbyBunny

Ingredients:

6 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup white wine or reduced-sodium chicken broth
1/3 cup apricot spreadable fruit
1/2 teaspoon grated fresh gingerroot
2 cups reduced-sodium chicken broth
1 cup 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.

Nutrition Facts
One serving: 1 salmon fillet with 1/2 cup rice and 1-1/2 teaspoons almonds
Calories: 408
Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 70 mg
Sodium: 369 mg
Carbohydrate: 37 g
Fiber: 1 g
Protein: 27 g

phed0017

Thanks for the recipe! Looks Yummy

Here's one that I made for Talapia. I used smart balance instead of butter, Light cheese, and veganaise instead of mayo. It is called Broiled Talapia Parmesean and it is soooo good!

http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx