Ingredients
6 salmon fillets (4 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1/3 cup white wine or reduced-sodium chicken broth1/3 cup apricot spreadable fruit1/2 teaspoon grated fresh gingerroot2 cups reduced-sodium chicken broth1 cup uncooked long grain rice2 teaspoons butter2 tablespoons chopped dried apricots2 tablespoons minced fresh parsley1 tablespoon minced chives1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme3 tablespoons sliced almonds, toasted
Preparation
Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon.
Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds.
