Ingredients for Apple Pecan Crusted Salmon Over Wild Rice
- 4 salmon fillets (about 6 ounces each)
- 1/2 cup apple jelly
- 1/4 cup dry white wine
- 1/2 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1/2 cup chopped pecans
- salt and pepper, to taste
- 1 (6 ounce) package wild rice mix
- 1/4 cup fresh or dried cranberries
- 1/2 cup diced apple
- chicken broth or stock, to package directions
- 1 tablespoon olive oil
- 1 lb favorite vegetables (such as green beans, broccoli, brussels sprouts, or asparagus)
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How to Make Apple Pecan Crusted Salmon Over Wild Rice
- Preheat oven to 400°F (200°C).
- Prepare the Apple Glaze: In a microwave-safe bowl, combine 1/2 cup apple jelly and 1/4 cup dry white wine. Microwave on medium for 1 minute, stir in 1 teaspoon fresh rosemary and 1/2 teaspoon fresh thyme. Let cool slightly.
- Prepare the Salmon: Let salmon fillets come to room temperature. Brush both sides of each fillet with apple glaze. Season lightly with salt and pepper. Sprinkle the top of each fillet generously with chopped pecans.
- Bake the Salmon: Place salmon fillets on a parchment-lined baking sheet. Bake for 15-20 minutes, or until cooked through (cooking time depends on thickness). Drizzle with remaining glaze halfway through baking.
- Prepare the Wild Rice Pilaf: Prepare 1 box (6 oz) of wild rice according to package directions, substituting chicken broth for water for enhanced flavor.
- Add Apples & Cranberries: Halfway through the rice cooking time (about 10-15 minutes), stir in 1/2 cup diced apple and 1/4 cup fresh or dried cranberries.
- Prepare the Vegetables (optional): Toss 1 lb of your favorite vegetables (green beans, broccoli, brussels sprouts, or asparagus) with 1 tablespoon olive oil, salt, and pepper. Roast alongside the salmon during the last 15-20 minutes of cooking time.
- Serve: Spoon the wild rice pilaf onto plates. Top with a pecan-crusted salmon fillet and roasted vegetables. Garnish with extra apple glaze, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
122g
Fat
12g
Carbs
24g
