Slow-Roasted Salmon with Dried Fruit Pilaf & Wild B

Name: Slow-Roasted Salmon with Dried Fruit Pilaf & Wild Berry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dried Fruit Pilaf; 2-1/4 cups dried apricots, quartered; 1 qt. dried cranberries; 1-1/2 cups orange juice; 1-1/2 qt. white and wild rice mix; 3 qt. 25%-less-sodium chicken broth; 1-1/2 qt. baby spinach leaves; 3/4 cup fresh tarragon, coarsely chopped; 2 Tbsp. white pepper; 3 cups Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided; Slow-Roasted Salmon & Wild Berry Sauce; - skin-on salmon fillets (6 oz./170 g each); 3 cups frozen wild blueberries, thawed

Servings: persons

Dried Fruit Pilaf
2-1/4 cups dried apricots, quartered
1 qt. dried cranberries
1-1/2 cups orange juice
1-1/2 qt. white and wild rice mix
3 qt. 25%-less-sodium chicken broth
1-1/2 qt. baby spinach leaves
3/4 cup fresh tarragon, coarsely chopped
2 Tbsp. white pepper
3 cups Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided
Slow-Roasted Salmon & Wild Berry Sauce
- skin-on salmon fillets (6 oz./170 g each)
3 cups frozen wild blueberries, thawed

1
Dried Fruit Pilaf: Combine dried fruit and orange juice.
2
Refrigerate 1 hour.
3
Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
4
Combine fruit mixture, spinach, tarragon, pepper and 7/8 cup (215 mL) dressing (or 40 mL dressing for trial recipe).
5
Slow-Roasted Salmon: Meanwhile, brush each fish fillet with 1 tsp.
6
(5 mL) dressing.
7
Refrigerate 15 min.
8
Place in parchment-lined sheet pan.
9
Bake in 300 degrees F (150 degrees C) standard oven 12 to 15 min.
10
or until fish flakes easily with fork.
11
Wild Berry Sauce: Combine remaining dressing and blueberries.
12
For each serving: Pack 185 g Dried Fruit Pilaf into round 1-cup (250-mL) mould; unmould onto centre of serving plate.
13
Top with 1 Slow-Roasted Salmon fillet, skin-side down; drizzle with 1/4 cup (50 mL) Wild Berry Sauce.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Dried Fruit Pilaf, 2-1/4 cups dried apricots, quartered, 1 qt. dried cranberries, 1-1/2 cups orange juice, and more.

Yes, Slow-Roasted Salmon with Dried Fruit Pilaf & Wild Berry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions