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

1. Cook rice following package instructions, using listed butter. Preheat grill pan (or grill) on medium.
2. Whisk vinegar and raspberry preserves until blended. Sprinkle pepper over salmon, then coat with spray (wash hands).
3. 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.

Ingredients

• 1 lb fresh asparagus
• ¼ cup water
• 1 tablespoon unsalted butter
• ½ teaspoon seasoned salt

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Remove and discard tough roots end from asparagus.
2. Place water in pan and bring to a boil. Add asparagus and cover; cook and stir 3 minutes or until tender.
3. Drain asparagus and return to pan. Stir in butter and seasoned salt. Serve.