Sweet & Tangy Glazed Salmon w/ Orange, Almond Rice

By khojnicki

Ingredients

• 1 c long grain white rice
• 1/2 c sliced almonds
• 2 naval oranges
• 1/2 c hot pepper jelly
• 4 6 oz salmon steaks or skinless pieces salmon filet
• Kosher salt and pepper
• 1/4 c fresh flat leaf parsley, chopped

Preparation

Step 1

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. Transfer to a bowl. Heat broiler. Line a broiler proof rimmed baking sheet with nonstick foil.

Squeeze juice from half an orange into a small bowl. Add the jelly and whisk to combine. Place the salmon on the baking sheet, season with salt and pepper and broil for 5 mins. Spoon half of the jelly mixture over the salmon and broil until the salmon is cooked to medium, 2-5 mins more.

Segment the orange and fold into rice with the almonds and parsley. Serve with salmon.