Directions:

1. To Prepare Ruby Wild Blend: Bring stock to a boil. Stir in rice. Reduce to a simmer and cook covered for 30-35 minutes or until tender and water is absorbed. Serve hot.
2. To Prepare Roasted Brussels Sprout: Cut Brussels sprouts in half lengthwise. Combine sprouts, oil, true lemon crystals, red pepper flakes and salt. Toss to evenly coat. Coat a sheet pan with cooking spray. Place sprouts on sheet pans in a single layer. Do not
   overcrowd. Roast in a preheated 400 degree F. convection (450 degree F. standard) oven for 10 minutes or until softened and light
   golden. Serve hot.
3. To Prepare Pecan Sauce: Heat pot over medium heat. Add 1 1/2 teaspoons butter and stir until melted. Add pecan pieces and sauté for 1 to 2 minutes or until golden brown. Turn heat to medium-high. Add white wine and orange juice. Stir to combine. Bring to a boil and reduce by half. Add remaining butter and salt. Stir well. Combine water and cornstarch until smooth. Add to pot. Whisk until thickened to medium consistency. Serve hot.
4. To Prepare Pan Seared Orange Salmon and Pecan Sauce: In a stainless-steel bowl, combine panko and orange zest. Mix well. In a pan, melt marmalade over low heat. Place salmon fillet on a sheet pan, skin side up. Brush melted marmalade on salmon. Press bread crumbs on top of marmalade. Heat oil in a sauté pan on medium-high heat. Add salmon, breaded side down. Sear for 3 minutes. Flip fillet over and sauté for an additional 2 minutes. Spray a sheet pan with cooking spray. Place salmon, breaded side up on sheet pan. Place sheet pan
   in a preheated 350 degree F. oven. Roast for 5 to 7 minutes or cooked through. Evenly divide rice and roasted sprouts onto 4 serving plates. Place 1 piece of salmon. Pour 1/4 cup sauce over each salmon. Enjoy.