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Salmon and Raspberry Glaze on Wild Rice
Recipes
Salmon and Raspberry Glaze on Wild Rice
4 servings
25 minutes total

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

    1. Prepare rice following package instructions using butter.
    2. Whisk vinegar and raspberry preserves until blended. Sprinkle fish with pepper, then coat with spray (wash hands).
    3. 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%