Apple Pecan Crusted Salmon Over Wild Rice

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs salmon fillets, 4 1/2 lb pieces
• 10 tablespoons apple jelly
• 4 tablespoons wine
• 1 tablespoon thyme, fresh and chopped fine (if dried 1/2 tablespoon)
• 1 teaspoon rosemary, fresh and chopped fine (or if dried 1/2 teaspoon)
• 1/3 cup pecans, chopped fine (just buy a small pkg prechopped)
• salt and pepper
• 5 1/2 ounces wild rice, quick cooking (1 box, uncle bens or similar will work fine)
• 1/2 cup dried cranberries, and diced
• 1/2 cup apple, granny smith diced fine
• chicken stock

Recipe

• 1 make the apple glaze. in a microwavable bowl add the apple jelly and wine to combine. takes about 1 minute on medium. remove and stir in the rosemary and thyme. let cool a few minutes.
• 2 let the salmon come to room temperature brush on the apple glaze, add salt and pepper, just a little to each fillet and then sprinkle the top with pecans. save the extra glaze to drizzle over the salmon.
• 3 place the salmon on a baking/cookie sheet lined with parchment or foil and cook at 400f for about 15-20. cooking time will vary on the thickness and size of the fillets. half way through, drizzle more glaze on the fillets.
• 4 cook the rice according to directions. but rather than using water -- substitute chicken broth for a rich flavor. half way through cooking the rice which depending on what brand you get will be between 10 and 25 minutes, add the diced apples and cranberries.
• 5 serve with roasted green beans, broccoli, brussels sprouts or asparagus. cook right along with the fish. just toss with olive oil, salt and pepper and roast. nothing more needed.