Bourbon-Glazed Salmon with Dried Cherry and Pistachio Rice Pilaf

• Seafood

  • 1 lb Salmon, skinless fillets

• Produce

  • 1/3 cup Cherries, dried tart
  • 1/2 cup Cherry, Tart Juice
  • 1/2 tsp Garlic, granulated
  • 1 clove Garlic
  • 1/2 tsp Onion, granulated
  • 1 tbsp Parsley

• Condiments

  • 1/2 tsp Dijon mustard
  • 1/2 cup Honey

• Pasta & Grains

  • 1 cup Jasmine or basmati rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Black pepper
  • 2 tbsp Brown sugar
  • 1 Cherry-bourbon glaze
  • 1/4 tsp Paprika
  • 1 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 1 Olive oil
  • 1 Olive or canola oil

• Nuts & Seeds

  • 1/4 cup Pistachios

• Frozen

  • 1 Cherry & pistachio rice pilaf, Dried

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

• Liquids

  • 1 1/2 cups Water

Found on thecozyapron.com

Description

Ingredients

• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ¼ teaspoon paprika
• 1 pound skinless salmon fillets
• Olive oil
• Cherry-Bourbon Glaze (recipe below)
• Dried Cherry & Pistachio Rice Pilaf (bonus recipe—recipe below)
• ½ cup bourbon
• ½ cup tart cherry juice (100% juice, not from concentrate)
• ½ cup honey
• 2 tablespoons brown sugar
• ½ teaspoon salt
• ½ teaspoon dijon mustard
• ½ teaspoon apple cider vinegar
• Olive or canola oil
• 1 clove garlic, pressed through garlic press
• 1 cup jasmine or basmati rice
• Salt
• Black pepper
• 1 ½ cups water
• 1/3 cup dried tart cherries
• ¼ cup pistachios, chopped roughly
• 1 tablespoon chopped parsley

Directions

• -Preheat your broiler, and line a baking sheet with foil.
• -Add all of the ingredients up to and including the dijon mustard to a medium-small sauce pan, and whisk to combine.
• -Place a medium-size pot over medium-high heat, and drizzle in about 1 tablespoon of the oil; add in the garlic clove, and stir.