Glazed Salmon with Dried Cherry Saffron Rice

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 8m
  • Ready In : 28m


  • For Salmon:
  • 1/4 cup cranberry juice concentrate
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cherry preserves
  • 4 salmon fillets, approximately 6 ounces each
  • 1 teaspoon salt-free citrus herb seasoning (recommended: Spice Islands)
  • Orange slices
  • Toasted slivered almonds, for garnish
Dried Cherry Saffron Rice:
2 cups low-sodium chicken stock (recommended: Swansons)
2 cups instant rice (recommended: Uncle Ben’s)
1 pinch salt
1 pinch pepper
1 pinch saffron threads
3 tablespoons dried cherries


Dried Cherry Saffron Rice:

Preheat broiler. Line a baking sheet with foil and place in broiler.

In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.

Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.

Serve glazed salmon fillets hot garnished with almonds.
For the rice:

In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.

Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.

Fluff with fork to distribute saffron and cherries. Serve hot.

Recipe courtesy of Sandra Lee, 2008

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