Apricot-Glazed Salmon With Herb Rice

• 6 salmon fillets (4 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup white wine or reduced-sodium chicken broth
• 1/3 cup apricot spreadable fruit
• 1/2 teaspoon grated fresh gingerroot
• 2 cups reduced-sodium chicken broth
• 1 cup uncooked long grain rice
• 2 teaspoons butter
• 2 tablespoons chopped dried apricots
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced chives
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 tablespoons sliced almonds, toasted

1. 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.
2. Bake at 375u0b0 for 15-20 minutes or until fish flakes easily with a fork.
3. 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.

salmon, salt, pepper, white wine, fruit, gingerroot, chicken broth, long grain rice, butter, apricots, parsley, chives, thyme, almonds

Taken from www.tasteofhome.com/recipes/apricot-glazed-salmon-with-herb-rice/ (may not work)