Drain 1- 11oz. can of mandarin oranges. Pour the orange segments in a small sauce pan and add ¼ cup of brown sugar and 1 tbsp. of Dijon mustard. Stir the mixture and bring to a boil. Cook for 1 minute.

Drain 1- 8.25 oz. can of beets and then finely chop. Peel and finely dice a medium onion. Set both aside.

In a large saucepan, heat ¼ cup of olive oil over medium-high heat and add the diced onion along with ¼ tsp of salt and ¼ tsp of pepper. Stir and cook the onion until it is nearly clear. Gently stir in the beets and cook for an additional minute.

Add 3 cups of low sodium chicken broth, 1 tbsp. of balsamic vinegar and 1 cup of long-grain white rice (not instant). Bring the mixture to a boil and then reduce the heat to medium low. Simmer uncovered for about 15-20 minutes stirring occasionally, until the rice is tender and the liquid is absorbed. (If desired, sprinkle ½ cup of grated Parmesan cheese; don’t stir.) Cover and set aside.

Line a baking sheet with foil. Lightly spray the foil with non– stick cooking spray. Place 4- 6oz. thawed or fresh salmon fillets on the foil, in a single layer. (If the fillets have skin, place them skin down.) Top each fillet evenly with the orange glaze.

Bake uncovered for 20-22 minutes or until the salmon is firm but still pink in the center.

Serve by placing ¼ of the beet risotto in a bowl, topped with one salmon fillet and ½ cup of arugula.