6 6oz Salmon fillets
1 tsp salt
1/2 tsp ground red pepper
1/2 cup apricot preserves
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 1/2 cups rice
2 Ibs cauliflower
Preheat broiler. Line a baking sheet with foil. Place salmon on foil; sprinkle with salt and red pepper. Whisk together preserves, vinegar and lemon juice. Brush apricot mixture over salmon. Broil 8 minutes or until done.
Roast cauliflower in oven at 425 degrees for 30 minutes while preparing fish. Cook rice according to package directions.
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