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Recipes
Shopping list
Ingredients
- 1 (6 oz) box seasoned long grain & wild rice blend
- 1 tablespoon unsalted butter
- 2 tablespoons white vinegar
- 2 tablespoons raspberry preserves
- ¼ teaspoon pepper
- 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
- Cooking spray
Steps
- Cook rice following package instructions, using listed butter. Preheat grill pan (or grill) on medium.
- Whisk vinegar and raspberry preserves until blended. Sprinkle pepper over salmon, then coat with spray (wash hands).
- Place salmon in pan and cover; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve salmon over rice, topped with raspberry sauce.
Always check fish for bones.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 510, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 105mg, Sodium 500mg, Total Carb 37g, Fiber 1g, Total Sugar 6g, (Incl. 6g Added Sugars), Protein 38g, Vitamin D 100%, Calc 6%, Iron 10%, Potassium 20%