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Enjoy this recipe from Christmas for Sharing.
Submitted by: Katie Wollgast from Troy, MO
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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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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