Sweet and Tangy Glazed Salmon with Orange-Almond Rice
The sweet tang of citrus and the bite of hot pepper jelly are what make this salmon dish so uniquely flavorful.
Total Time: 0:25
Prep: 0:20
Level: Easy
Yield: 4 servings (cost per serving of $2.84)
Serves: 4
Ingredients
1 c. long-grain white rice
? c. sliced almonds
2 navel oranges
? c. hot pepper jelly
4 salmon steaks or skinless pieces salmon fillet
Kosher salt and pepper
? c. chopped fresh flat-leaf parsley
Directions
Heat oven to 400 degrees F. Cook the rice according to package directions.
Meanwhile, spread the almonds on a rimmed baking sheet and roast until light golden brown, 4 to 6 minutes; transfer to a bowl. Heat broiler. Line a broiler-proof rimmed baking sheet with nonstick foil.
Squeeze the juice from half an orange into a small bowl (you should have 2 tablespoons juice total). Add the jelly and whisk to combine. Place the salmon on the baking sheet, season with 1/2 teaspoon each salt and pepper, and broil for 5 minutes. Spoon half the jelly mixture over the salmon and broil until the salmon is opaque throughout, 2 to 5 minutes more.
Cut away the peel and pith of the remaining 1 1/2 oranges. Cut the oranges into 1/2-inch pieces. Fold the oranges, almonds, and parsley into the rice. Serve with the salmon and the remaining jelly mixture.
