Recipes
Salmon and Raspberry Glaze on Wild Rice
4 servings
25 minutes total
Shopping list
Ingredients
- 4 salmon fillets (1 ½ lb; skin removed)
- 1 (6.1-oz) box 5-minute butter-herb wild rice
- 1 tablespoon butter
- 2 tablespoons white vinegar
- 2 tablespoons red raspberry preserves
- ¼ teaspoon black pepper
- Butter (or regular) cooking spray
Prep
- Preheat grill pan (or grill).
- Always check fish for bones.
Steps
- Prepare rice following package instructions using butter.
- Whisk vinegar and raspberry preserves until blended. Sprinkle fish with pepper, then coat with spray (wash hands).
- Place salmon in grill pan (or on grill) and cover; grill 3–4 minutes on each side and until 145°F (or flesh is opaque and separates easily). Serve salmon over rice. Top with raspberry sauce.
Amount per ¼ recipe serving: Calories 510, Total Fat 23g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 710mg, Total Carb 37g, Fiber 1g, Sugars 6g, Protein 38g, Calc 6%, Vitamin A 4%, Vitamin C 10%, Iron 20%