Sweet and Tangy Glazed Salmon with Orange-Almond Rice
By Woman's Day Kitchen
The sweet tang of citrus and the bite of hot pepper jelly are what make this salmon dish as flavorful as what you'd find in an upscale restaurant. But it's a fraction of the cost and takes only 25 minutes to make. Photo by Kana Okada
Cost per Serving: $2.84
Prep Time: 20 min
Total Time: 25 min
- 1 cup(s) long-grain white rice
- 1/2 cup(s) sliced almonds
- 2 navel oranges
- 1/2 cup(s) hot pepper jelly
- 4 (6 ounces each) salmon steaks or skinless pieces salmon fillet
- Kosher salt
- 1/4 cup(s) chopped fresh flat-leaf parsley
- Heat oven to 400 degrees F. Cook the rice according to package directions.
- Meanwhile, spread the almonds on a rimmed baking sheet and roast until light golden brown, 4 to 6 minutes; transfer to a bowl. Heat broiler. Line a broiler-proof rimmed baking sheet with nonstick foil.
- Squeeze the juice from half an orange into a small bowl (you should have 2 tablespoons juice total). Add the jelly and whisk to combine. Place the salmon on the baking sheet, season with 1/2 teaspoon each salt and pepper, and broil for 5 minutes. Spoon half the jelly mixture over the salmon and broil until the salmon is opaque throughout, 2 to 5 minutes more.
- Cut away the peel and pith of the remaining 1 1/2 oranges. Cut the oranges into 1/2-inch pieces. Fold the oranges, almonds, and parsley into the rice. Serve with the salmon and the remaining jelly mixture.
Related: See 15 fiber-packed foods.
Tips & Techniques:
Try this tangy jelly glaze on flank steak, chicken breasts, or pork chops. Or use it as the sauce in your next stir-fry.
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