Citrus-infused Salmon and Wild Rice Bulgar Pilaf

I can't put off making the salmon any longer. I've had it planned for dinner for the past three nights and every time it comes to fixing dinner, I can't bring myself to cook the salmon. If it's not cooked tonight...it won't be cooked at all as it will need to be thrown away, which I can't do either. So, we will eat the salmon for dinner tonight!

Citrus-infused salmon (from Women's Day)

3 Tbls cinnamon chipotle rub (McCormick Grill Mates)

2 tsp grated lime zest

1 tsp cumin

1 whole salmon fillet (about 2 1/2 pounds)

3/4 cup pineapple or orange juice

2 Tbls lime juice

Mix rub, lime zest and cumin in small bowl. Put salmon in large glass baking dish or 2-gallon ziptop bag. Add juices; cover or seal. Marinate 15 minutes at room temperature. Heat oven to 450 degrees. Line rimmed cookie sheet with foil. Place salmon skin side down and sprinkle with spice mixture. Bake 15-20 minutes or until opaque. Lift with spatula, leaving skin behind.

Wild Rice and Bulgar Pilaf

1/2 cup wild rice

2 cups chicken broth

3/4 cup chopped onion

1/4 tsp dried tarragon, crushed

Dash pepper

1/2 cup bulgar

1/4 cup snipped fresh parsley

Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to rinse well. In a medium saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgar and parsley. Cover and let stand for 5 minutes. Fluff with fork. Makes 4 servings.