Recipes
Shopping list
- Preheat grill
- Prepare salmon and begin to grill (15 minutes)
- Prepare asparagus and complete salmon; serve (10 minutes)
Salmon and Raspberry Glaze on Wild Rice
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.
Fresh Asparagus
Ingredients
- 1 lb fresh asparagus spears
- ¼ cup water
- 1 tablespoon unsalted butter
- ½ teaspoon seasoned salt
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Remove tough root end from asparagus.
- Place water in pan and bring to a boil. Add asparagus and cover; cook and stir 3 minutes or until tender.
- Drain asparagus and return to pan. Stir in butter and seasoned salt. Serve.
Serving Suggestions
- Complete your meal with dinner rolls and pound cake with fresh fruit and whipped cream for dessert.
- This is great for special occasions but easy enough for a weekday meal.
Salmon and Raspberry Glaze on Wild Rice
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%
Fresh Asparagus
Amount per ¼ recipe serving: Calories 40, Total Fat 3g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 180mg, Total Carb 2g, Fiber 1g, Sugars 1g, Protein 1g, Calc 2%, Vitamin A 15%, Vitamin C 8%, Iron 6%