Slow-Roasted Salmon with Dried Fruit Pilaf & Wild Berry Sauce

• Dried Fruit Pilaf
• 2-1/4 cups dried apricots, quartered
• 1 qt. dried cranberries
• 1-1/2 cups orange juice
• 1-1/2 qt. white and wild rice mix
• 3 qt. 25%-less-sodium chicken broth
• 1-1/2 qt. baby spinach leaves
• 3/4 cup fresh tarragon, coarsely chopped
• 2 Tbsp. white pepper
• 3 cups Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided
• Slow-Roasted Salmon & Wild Berry Sauce
• - skin-on salmon fillets (6 oz./170 g each)
• 3 cups frozen wild blueberries, thawed

1. Dried Fruit Pilaf: Combine dried fruit and orange juice.
2. Refrigerate 1 hour.
3. Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
4. Combine fruit mixture, spinach, tarragon, pepper and 7/8 cup (215 mL) dressing (or 40 mL dressing for trial recipe).
5. Slow-Roasted Salmon: Meanwhile, brush each fish fillet with 1 tsp.
6. (5 mL) dressing.
7. Refrigerate 15 min.
8. Place in parchment-lined sheet pan.
9. Bake in 300 degrees F (150 degrees C) standard oven 12 to 15 min.
10. or until fish flakes easily with fork.
11. Wild Berry Sauce: Combine remaining dressing and blueberries.
12. For each serving: Pack 185 g Dried Fruit Pilaf into round 1-cup (250-mL) mould; unmould onto centre of serving plate.
13. Top with 1 Slow-Roasted Salmon fillet, skin-side down; drizzle with 1/4 cup (50 mL) Wild Berry Sauce.

dried apricots, cranberries, orange juice, white, baby spinach leaves, fresh tarragon, white pepper, dressing, salmon, salmon, wild blueberries

Taken from www.kraftrecipes.com/recipes/slow-roasted-salmon-dried-fruit-pilaf-wild-berry-sauce-121817.aspx (may not work)