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Salmon and Wild Rice Napoleon


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Rate this recipe 4.3/5 (9 Votes)


  • 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


Step 1

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.


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