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Submitted by: Katie Wollgast
from Troy, MO
Originally shared on the web 07/20/2023
6-oz. pkg. long-grain & wild rice mix 1/2 t. dried thyme 1/2 t. salt 1/4 t. pepper 4 4-oz. skinless salmon fillets 2 to 3 t. oil 1/2 c. whole-berry cranberry sauce 1 t. Worcestershire sauce 1 t. soy sauce 1 t. lemon juice 1 T. cornstarch 1/2 c. cranberry juice cocktail or water 1/2 c. frozen green peas Garnish: 1/4 c. plain yogurt, 1/4 c. grated Parmesan cheese Optional: chopped green onions, dried cranberries, sliced almonds
Cook rice mix according to package instructions. Meanwhile, combine seasonings and rub over skinless side of salmon fillets. Heat oil in a skillet over medium heat; add salmon, seasoned side down. Cook until browned; carefully turn salmon over. In a bowl, whisk together all sauces and lemon juice; add to skillet and bring to a boil. Whisk together cornstarch and juice or water in same bowl; add to skillet. Reduce heat to low; cook and gently stir sauce until thickened. Cover and simmer for 5 minutes, or until salmon flakes easily with a fork. Stir peas into rice mixture; fluff with a fork. Serve salmon beside or over the pilaf, spooning cranberry pan sauce over each fillet. Top each serving with a dollop of yogurt and sprinkle with cheese; sprinkle with onions, cranberries and almonds, if desired. Serves 4.
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