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Salmon and Raspberry Glaze on Wild Rice With Fresh Asparagus
PUBLIX16Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 salmon fillets (1 1/2 lb; skin removed)
- 6.1 oz. butter (5-minute, /herb wild rice)
- 1 Tbsp. butter (for rice)
- 2 Tbsp. white vinegar
- 2 Tbsp. red raspberry preserves
- 1/4 tsp. black pepper
- butter
- cooking spray
- 1 lb. asparagus spears (fresh)
- 1/4 cup water
- 1 Tbsp. butter
- 1/2 tsp. seasoned salt
- 6.1 oz. butter (5-min, /herb wild rice)
- 1 lb. asparagus spears (fresh)
- 2 Tbsp. red raspberry preserves
- 4 salmon fillets (1 1/2 lb; skin removed)
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