Orange Glazed Salmon & Red Risotto
- 11 oz. can of mandarin oranges (drained)
- 1 tbsp. dijon mustard
- 1/4 cup brown sugar
- 8.25 oz can of beets, chopped
- 1 medium onion, diced
- 1/4 cup of olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 cups of low sodium chicken broth
- 1 tbsp. balsamic vinegar
- 1 cup of long-grain white rice (not instant)
- 1/2 cup of grated parmesan cheese (if desired)
- 4 6 oz. thaws or fresh salmon filets
- 1/2 cup of arugula
- Drain 1- 11oz. can of mandarin oranges. Pour the orange segments in a small sauce pan and add ¼ cup of brown sugar and 1 tbsp. of Dijon mustard. Stir the mixture and bring to a boil. Cook for 1 minute.
- Drain 1- 8.25 oz. can of beets and then finely chop. Peel and finely dice a medium onion. Set both aside.
- In a large saucepan, heat ¼ cup of olive oil over medium-high heat and add the diced onion along with ¼ tsp of salt and ¼ tsp of pepper. Stir and cook the onion until it is nearly clear. Gently stir in the beets and cook for an additional minute.
- Add 3 cups of low sodium chicken broth, 1 tbsp. of balsamic vinegar and 1 cup of long-grain white rice (not instant). Bring the mixture to a boil and then reduce the heat to medium low. Simmer uncovered for about 15-20 minutes stirring occasionally, until the rice is tender and the liquid is absorbed. (If desired, sprinkle ½ cup of grated Parmesan cheese; don’t stir.) Cover and set aside.
- Line a baking sheet with foil. Lightly spray the foil with non– stick cooking spray. Place 4- 6oz. thawed or fresh salmon fillets on the foil, in a single layer. (If the fillets have skin, place them skin down.) Top each fillet evenly with the orange glaze.
- Bake uncovered for 20-22 minutes or until the salmon is firm but still pink in the center.
- Serve by placing ¼ of the beet risotto in a bowl, topped with one salmon fillet and ½ cup of arugula.
Tips: To shorten baking time, bake the fillets in a 425°F oven for 10-12 minutes. The texture may be a little flakier