Glazed Salmon with Dried Cherry Saffron Rice

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 tablespoons cherry preserves 
• 0.3 cup cranberry juice cocktail concentrate 
• 3 tablespoons cherries dried
• 2 cups rice instant (recommended: Uncle Ben's)
• 2 cups chicken stock see low-sodium (recommended: Swansons)
• 1 slices cranberry-orange relish 
• 1 pinch pepper 
• 1 pinch saffron threads 
• 4 fillet salmon 
• 1 pinch salt 
• 1 teaspoon citrus herb seasoning salt-free (recommended: Spice Islands)
• 4 servings slivered almonds toasted for garnish

Equipment

• baking sheet
• sauce pan
• aluminum foil
• broiler

Directions

1. Preheat broiler. Line a baking sheet with foil and place in broiler.
2. In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes.
3. Remove from heat and set aside.
4. Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning.
5. Remove the baking sheet from broil and spray with nonstick cooking spray.
6. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.
7. Serve glazed salmon fillets hot garnished with almonds.
8. In a medium saucepan, heat chicken stock over medium-high heat to a simmer.
9. Add, rice, salt, pepper and saffron.
10. Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
11. Fluff with fork to distribute saffron and cherries.
12. Serve hot.