Baked Salmon on Wild Rice and Asparagus with Raspberry-Honey Sauce

By Wollygator

Ingredients

• 1-1/2 cups wild rice
• 3 cups lower-sodium chicken broth
• 4 (6-oz.) salmon fillets, skin removed
• 1/4 teaspoon coarse salt
• 1/4 teaspoon cracked black pepper*
• 3 teaspoons olice oil, divided
• 3 cups sliced asparagus (1-1/2 inches)
• 1-1/2 cups fresh or thawed frozen raspberries
• 1-1/2 tablespoons honey
• TIP - To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side or meat mallet or heavy pan until coarsely crushed.

Preparation

Step 1

1. Heat oven to 475 degrees F. Cook rice according to package directions, substituting 3 cups chicken broth for water.

2. Sprinkle salmon with salt and pepper. Heat large skillet over medium heat until hot. Add 1-1/2 teaspoons of the oil; heat until hot. Cook salmon top-side down 2-3 minutes or until light brown (do not turn); remove salmon. Add remaining 1-1/2 teaspoons oil to skillet; cook asparagus 2 minutes or until bright green.

3. Spread rice in 13x9-inch glass baking dish; arrange asparagus and salmon over rice. Bake 7-10 minutes or until salmon just begins to flake. Heat broiler. Broil 1 minute or until salmon is golden brown.

4. Meanwhile, cook raspberries, honey and 2 tablespoons water in medium saucepan over medium-high heat until of sauce consistency. Drizzle over salmon; pass remaining sauce.