Salmon and Wild Rice Napoleon
- 1 bag (5 oz) Wild Rice (about 1 cup)
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup dried cranberries
- 1/2 cup plus 2 tbsp pistachios, roughly chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 (4 oz) center-cut salmon fillets (1 lb total)
- 1/2 tsp celery salt
- 1/2 tsp ground mustard
- 1/4 tsp ground allspice
- Celery leaves, chopped (optional)
Preparation time 15mins
Cooking time 50mins
Adapted from google images
1.) Heat oven to 400 degree F. In a small lidded pot, combine wild rich and chicken broth. Cover and bring to a boil. Reduce to a simmer and cook 50 minutes until kernels puff. Drain and return to pot. Stir in cranberries, 1/2 cup of the pistachios, the salt and 1/8 tsp of the pepper. Cover; set aside.
2.) Meanwhile, prepare salmon. Slice each fillet in half lenghtwise, and place all 8 pieces on a foil-lined baking sheet coated with nonstick cooking spray. In a small bowl, combine celery salt, ground mustard, allspice and remaining 1/8 tsp pepper. Spritz salmon with nonstick cooking spray and rub spice mixture evenly on each piece. Bake for 8 minutes or until salmon flakes easily with a fork.
3.) To serve, spoon 1/3 cup of the rice on each plate; place bottom half of a salmon fillet over rice. Spoon another 1/3 cup rice on top and finish layering with top half of salmon fillet. Garnish each dish with remaining 2 tbsp pistachios and if desired, celery leaves.