Prep 0 mins
Cook 0 mins
A very tasty recipe
- 2 1⁄3 cups water
- 1 tablespoon butter
- 1 cup wild rice mix
- 1 avocado
- 1 red bell pepper
- 1⁄3 cup mayonnaise
- 1⁄4 cup cilantro
- 1 tablespoon prepared brown mustard
- 4 lbs salmon fillets
- 1 teaspoon salt
- 1 onion
- 1 cup chicken broth
- 6 peppercorns
- In a medium saucepan combine water, butter, and wild rice mix.
- Bring to a boil; cover and simmer until the liquid is absorbed, about 25 minutes.
- Remove from heat and stir in peeled, sliced avocado and chopped red bell pepper.
- In a small bowl combine mayonnaise, chopped cilantro, and prepared brown mustard.
- Stir until thoroughly combined.
- Cover and refrigerate. Place salmon filets in a large skillet. Sprinkle with salt. Place thinly sliced onion on top.
- Add chicken broth and peppercorns.
- Heat until the mix ture slightly simmers.
- Reduce heat and cook slowly for 10 minutes or until the salmon flakes easily with a fork.
- Discard the broth, onion, and peppercorns.
- Serve salmon over rice. Top with the mayonnaise mixture.
I thought this was amazing, you could really taste the avocado in the rice and the dressing on the salmon was very very good. It was a perfect balance of flavors, and not too salty like most wild rice dishes. Very natural-tasting and elegant.
I loved this. I think the proportions are a little off, though. I only used 1 lb of salmon which was perfect for the amount of tartar sauce and rice this recipe makes. Also, I followed the instructions on my wild rice bag which only called for 2 c. water. Also, I will cut the onion back to 1/2 next time.
Really nice flavor! I added onion to the rice as well. Thank you for posting.