Salmon and Raspberry Glaze on Wild Rice
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4 salmon fillets (1 1/2 lb; skin removed)
1 (6.1-oz) box 5-minute butter/herb wild rice
1 tablespoon butter (for rice)
2 tablespoons white vinegar
2 tablespoons red raspberry preserves
1/4 teaspoon black pepper
Butter (or regular) cooking spray
1. Prepare rice following package instructions.
2. Whisk vinegar and raspberry preserves until blended. Sprinkle fish with pepper, then coat with cooking spray (wash hands).
3. Place salmon in grill pan (or on grill) and cover; grill 3-4 minutes on each side or until 145°F (or flesh is opaque and separates easily). Serve salmon over rice. Top with raspberry sauce.
CALORIES (per 1/4 recipe) 510kcal; FAT 22g; CHOL 105mg; SODIUM 710mg; CARB 37g; FIBER 1g; PROTEIN 37g; VIT A 4%; VIT C 10%; CALC 6%; IRON 20%