Simple Fall flavors. Fresh cranberries and apples in the wild rice topped with pecan crusted apple salmon.
To make this easy and quick I use a box of wild rice, (such as Uncle Bens or any favorite brand).
Make the apple glaze. In a microwavable bowl add the apple jelly and white wine to combine. Takes about 1 minute on medium. Remove and stir in the rosemary and thyme. Let cool a few minutes.
Let the salmon come to room temperature Brush on the apple glaze, add salt and pepper, just a little to each fillet and then sprinkle the top with pecans. Save the extra glaze to drizzle over the salmon.
Place the salmon on a baking/cookie sheet lined with parchment or foil and cook at 400F for about 15-20. Cooking time will vary on the thickness and size of the fillets. Half way through, drizzle more glaze on the fillets.
Cook the rice according to directions. But rather than using water -- substitute chicken broth for a rich flavor. Half way through cooking the rice which depending on what brand you get will be between 10 and 25 minutes, add the diced apples and cranberries.
Serve with roasted green beans, broccoli, brussels sprouts or asparagus. Cook right along with the fish. Just toss with olive oil, salt and pepper and roast. Nothing more needed.