Apricot Glazed Salmon

From: Charlene Chambers, Ormond Beach, FL

Serves: 4


6 ounces rice pilaf mix (Use Manischewitz® Vegetable Broth instead of water in mix)
1/2 cup fresh chop herb mix (thyme, parsley, rosemary, chive)
4 - 6 ounce cuts of salmon fillet
1 tablespoon olive oil
1/3 cup apricot preserves
1/3 cup Sauvignon Blanc Wine
1/2 teaspoon fresh grated ginger


Prepare rice pilaf according to package directions, substituting chicken broth for water. Meanwhile, preheat oven to 375 degrees and oil an 11" x 15" glass baking dish with the olive oil. Mix the preserves, wine and ginger in a small bowl with a whisk. Place salmon in baking dish Sprinkle each piece with salt and pepper to taste and spread glaze over salmon. Bake in oven for about 15 minutes or until fish is just dark pink at center (depends on fish thickness). Remove from oven and mix the herbs in the cooked rice just before serving. Serve fish slightly over and to side of rice, plated on serving platter to give a nice presentation.

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