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• Feb 15, 2008 6:30 am US/Pacific
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  Salmon With Blueberry Balsamic Sauce

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Salmon With Blueberry Balsamic Sauce

and Earl Grey Basmati Rice courtesy of Patty Mastracco, Raley's Recipe Developer

Earl Grey Basmati Rice

Ingredients:

2 1/2 cups water
4 Full Circle Organic Earl Grey Tea Bags
1 cup Full Circle Organic Long Grain Basmati Brown Rice
1 tbsp. Full Circle Extra Virgin Olive Oil
3/4 tsp. salt

Directions:

Bring water to a boil in a medium saucepan. Add tea bags; cover and remove from heat. Let steep for 5 minutes, then remove tea bags, squeezing out excess liquid. Add rice, oil and salt and bring to a boil again. Reduce heat and simmer, covered, for 35 to 40 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve. Makes 4 to 6 servings.

Ingredients:

1 (12-oz.) package Full Circle All Natural Wild Alaskan Sockeye Salmon Fillets, thawed
1/2 tbsp. Full Circle Organic Extra Virgin Olive Oil
Freshly ground sea salt and pepper
1/4 cup Full Circle Organic Wild Blueberry Fruit Spread
1 tbsp. balsamic vinegar

Directions:

Brush salmon fillets with oil and season with salt and pepper. Grill over medium heat for about 5 minutes on each side or until salmon is cooked to your liking. While salmon cooks, stir together fruit spread and vinegar in a small bowl; microwave on HIGH for about 20 seconds to warm and thin slightly. Serve blueberry sauce over hot cooked salmon with Earl Grey Basmati Rice. Makes 2 servings. Recipe may be doubled.