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Orange-Dijon Glaze: Combine ingredients in stainless steel saucepan.
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Bring to boil.
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Simmer on medium-low heat 35 to 40 min.
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or until mixture is a jam-like consistency.
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Cool completely.
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Puree until smooth.
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Refrigerate until ready to use.
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GREY POUPON Vinaigrette: Mix all ingredients except oil until well blended.
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Gradually whisk in oil until mixture is well blended.
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Refrigerate until ready to use.
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Grain Pilaf: Saute first 4 ingredients in 3/4 cup oil (or in 3 Tbsp.
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oil for trial recipe) on medium heat 5 min.
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Stir in rices and quinoa until coated with oil.
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Add broth; season with salt and black pepper.
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Bring to boil; cover.
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Simmer on medium-low heat 20 min.
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Stir in lentils; cook 30 to 40 min.
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or until broth is absorbed.
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Fluff with fork.
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Stir in remaining oil and all other remaining ingredients.
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Keep warm until ready to serve.
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Glazed Salmon: Cut each fillet lengthwise in half.
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Stand pieces next to each other to form circle.
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Tie with kitchen string to hold shape while cooking.
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Sear fish in hot oil in skillet 2 min.
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on each side.
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Transfer to sheet pans.
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Bake in 350 degrees F-convection oven 3 to 4 min.
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or until fish flakes easily with fork.
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Brush each fillet with 1 Tbsp.
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Orange-Dijon Glaze.
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Place under salamander 1 min.
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or until glaze is lightly browned.
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Remove and discard kitchen string.
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Herb Salad: Reserve 3 qt.
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of the orange segments (or 3 cups of the segments for trial recipe) for garnish.
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Toss remaining ingredients with 1 cup GREY POUPON Vinaigrette (or 1/4 cup GREY POUPON Vinaigrette for trial recipe) just before serving.
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For each serving: Spoon 3/4 cup Grain Pilaf into 4-inch ring mold; press lightly to hold shape.
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Unmold onto serving plate.
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Top with 1 piece Glazed Salmon and 1/4 cup Herb Salad.
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Garnish plate with about 4 reserved orange segments and 2 tsp.
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Orange-Dijon Glaze.
