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

Slow-Roasted Salmon with Dried Fruit Pilaf & Wild Berry Sauce
Yield:
24 servings, 1 salmon fillet (140 g), 1 pilaf mould (180 g) and 1/4 cup (50 mL) sauce each

Ingredients

Ingredients Weights Measures
Dried Fruit Pilaf
dried apricots, quartered 1-1/8 lb. [510 g] 2-1/4 cups [550 mL]
dried cranberries 2-1/4 lb. [1.05 kg] 1 qt. [1 L]
orange juice 12 oz. [340 g] 1-1/2 cups [375 mL]
white and wild rice mix 2-1/4 lb. [1.05 g] 1-1/2 qt. [1.5 L]
25%-less-sodium chicken broth 6 lb. [2.7 kg] 3 qt. [3 L]
baby spinach leaves 6 oz. [180 g] 1-1/2 qt. [1.5 L]
fresh tarragon, coarsely chopped 3 oz. [85 g] 3/4 cup [175 mL]
white pepper - 2 Tbsp. [30 mL]
Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided 1-1/2 lb. [675 g] 3 cups [750 mL]
Slow-Roasted Salmon & Wild Berry Sauce
skin-on salmon fillets (6 oz./170 g each) 9 lb. [4 kg] -
frozen wild blueberries, thawed 12 oz. [340 g] 3 cups [750 mL]
Dried Fruit Pilaf
dried apricots, quartered 3 oz. [85 g] 6 Tbsp. [90 mL]
dried cranberries 6 oz. [170 g] 2/3 cup [150 mL]
orange juice 2 oz. [60 g] 1/4 cup [50 mL]
white and wild rice mix 6 oz. [170 g] 1 cup [250 mL]
25%-less-sodium chicken broth 1 lb. [450 g] 2 cups [500 mL]
baby spinach leaves 1 oz. [30 g] 1 cup [250 mL]
fresh tarragon, coarsely chopped 1/2 oz. [15 g] 2 Tbsp. [30 mL]
white pepper - 1 tsp. [5 mL]
Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided 4 oz. [115 g] 1/2 cup [125 mL]
Slow-Roasted Salmon & Wild Berry Sauce
skin-on salmon fillets (6 oz./170 g each) 1-1/2 lb. [675 g] -
frozen wild blueberries, thawed 2 oz. [60 g] 1/2 cup [125 mL]

Directions

Dried Fruit Pilaf: Combine dried fruit and orange juice. Refrigerate 1 hour.

Cook rice as directed on package, omitting salt and substituting chicken broth for the water.

Combine fruit mixture, spinach, tarragon, pepper and 7/8 cup (215 mL) dressing (or 40 mL dressing for trial recipe).

Slow-Roasted Salmon: Meanwhile, brush each fish fillet with 1 tsp. (5 mL) dressing. Refrigerate 15 min. Place in parchment-lined sheet pan. Bake in 300ºF (150ºC) standard oven 12 to 15 min. or until fish flakes easily with fork.

Wild Berry Sauce: Combine remaining dressing and blueberries.

For each serving: Pack 185 g Dried Fruit Pilaf into round 1-cup (250-mL) mould; unmould onto centre of serving plate. Top with 1 Slow-Roasted Salmon fillet, skin-side down; drizzle with 1/4 cup (50 mL) Wild Berry Sauce.

Kraft Kitchens Tips

Variation
Substitute diced dried pears for the cranberries and/or roasted pork tenderloin for the salmon.
Special Extra
Garnish with sprigs of additional tarragon.

566169 : 121817

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Nutritional Information
Calories
 730
Total fat
 24 g
Saturated fat
 4 g
Cholesterol
 80 mg
Sodium
 610 mg
Carbohydrate
 92 g
Dietary fibre
 6 g
Sugars
 52 g
Protein
 36 g
Vitamin A
 20 %DV
Vitamin C
 30 %DV
Calcium
 6 %DV
Iron
 20 %DV