Apple Pecan Crusted Salmon over Wild Rice

Recipe by SarasotaCook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs salmon fillets, 4 1/2 lb pieces
  • 10
    tablespoons apple jelly
  • 4
    tablespoons white wine
  • 1
    tablespoon thyme, fresh and chopped fine (if dried 1/2 tablespoon)
  • 1
    teaspoon rosemary, fresh and chopped fine (or if dried 1/2 teaspoon)
  • 13
    cup pecans, chopped fine (just buy a small pkg prechopped)
  • salt and pepper
  • Wild Rice
  • 5 12
    ounces wild rice, quick cooking (1 box, Uncle Bens or similar will work fine)
  • 12
    cup dried cranberries, and diced
  • 12
    cup apple, granny smith diced fine
  • chicken stock
Advertisement

DIRECTIONS

  • 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.
Advertisement