Sweet and Tangy Glazed Salmon with Orange-Almond Rice

• 1 c. long-grain white rice
• 1/2 c. sliced almonds
• 2 navel oranges
• 1/2 c. hot pepper jelly
• 4 salmon steaks or skinless pieces salmon fillet
• Kosher salt and pepper
• 1/4 c. chopped fresh flat-leaf parsley

1. Heat oven to 400 degrees F. Cook the rice according to package directions.
2. Meanwhile, spread the almonds on a rimmed baking sheet and roast until light golden brown, 4 to 6 minutes; transfer to a bowl.
3. Heat broiler.
4. Line a broiler-proof rimmed baking sheet with nonstick foil.
5. Squeeze the juice from half an orange into a small bowl (you should have 2 tablespoons juice total).
6. Add the jelly and whisk to combine.
7. Place the salmon on the baking sheet, season with 1/2 teaspoon each salt and pepper, and broil for 5 minutes.
8. Spoon half the jelly mixture over the salmon and broil until the salmon is opaque throughout, 2 to 5 minutes more.
9. Cut away the peel and pith of the remaining 1 1/2 oranges.
10. Cut the oranges into 1/2-inch pieces.
11. Fold the oranges, almonds, and parsley into the rice.
12. Serve with the salmon and the remaining jelly mixture.

longgrain white rice, almonds, oranges, hot pepper, salmon, kosher salt, parsley

Taken from www.delish.com/recipefinder/sweet-tangy-glazed-salmon-orange-almond-rice-recipe-wdy0913 (may not work)