Salmon Raspberry Glaze On Wild Rice Salmon Con Glace De Frambuesa Y Arroz Silvestre Food

SALMON & RASPBERRY GLAZE ON WILD RICE, SALMON CON GLACE DE FRAMBUESA Y ARROZ SILVESTRE

Steps:

• 1. First prepare rice following package instructions only add 2 tablespoons butter instead of one and 1 tablespoon of olive oil. This is the only thing different that I do to the prepared rice mix. While the rice is cooking. Do not start to grill the fish until your rice is almost done. Rice takes about 25 minutes to cook so start to grill fish when the rice has about 10 more minutes to finish cooking. Preheat grill or broiler. broiler.
• 2. Next Whisk vinegar and raspberry preserves until well blended set aside.
• 3. Sprinkle fish with garlic powder, salt and black pepper on both sides. Next with a pastry brush brush each piece of fish on both sides with the melted butter. Coat grill pan with a little butter flavored cooking spray lay fish on top and place under the broiler or on the grill. Grill fish 3-4 minutes on each side. Fish should be opaque and seperate easily.
• 4. Serve Salmon alongside wild rice, Top salmon with raspberry sauce. I like to cook fresh asparagus and serve alongside the fish and rice. Enjoy
• 5. In my picture above I have served my salmon with raspberry sauce pared with a boxed wild rice side dish and fresh steamed asparagus with melted butter, salt and pepper.

SALMON WITH ESCAROLE AND WILD RICE SALAD

Steps:

• Cook the wild rice mix as the label directs. Fluff and set aside.
• Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
• Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
• Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.

RASPBERRY SALMON

Steps:

• Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
• Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
• Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
• Pour the sauce over the salmon and serve with asparagus on the side.

SALMON WITH WILD RICE

Steps:

• Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
• Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
• In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
• Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
• Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
• Serve with the rice and pour remaining half of orange juice mixture over the salmon.

SALMON WITH RASPBERRY GLAZE

Steps:

• Preheat oven to 400 degrees.
• Put butter and just enough lemon juice to cover bottom of a shallow pyrex baking dish.
• Put in oven until butter is melted.
• Wash salmon and cut into serving pieces.
• Place in baking dish with skin side down, sprinkle with pepper and bake for 20 minutes, or until fish flakes.
• Glaze: whisk vinegar and raspberry preserves until well blended.
• Set aside.
• To remove skin, slide a spatula under the fillet and the skin will remain in the baking dish.
• Place on serving plate and drizzle with glaze.
• I suggest rice and asparagus spears to accomyany this entree.

SALMON WITH TANGY RASPBERRY SAUCE

Steps:

• Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a small bowl, whisk the preserves, vinegar and honey; spoon over fillets.