BAKED SALMON FILLETS ON WILD RICE PILAF
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the wild rice in a small pot with 1-1/2 cups of water and boil until firm-tender, about 20 minutes. Drain well and set aside. Preheat the oven to 425 degrees F. Melt the butter for the rice in a medium-sized pot set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the white rice, stock, thyme, pecans, cranberries and reserved wild rice. Bring to a boil and then cover, reduce the heat to its lowest and cook until the white rice is tender, about 15 to 20 minutes. Meanwhile, place the salmon in a non-stick or parchment paper-lined baking dish. Drizzle with the orange juice and butter; sprinkle with the salt, pepper and thyme. Bake for 12 to 15 minutes, or until cooked through.Spoon the rice onto four dinner plates. Set the salmon on top of the rice, spoon the fish's pan juices over top, and serve.
ORANGE SALMON AND RICE
The wild rice mix conveniently cooks in the oven alongside salmon that's been brushed with a marmalade and soy sauce mixture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, seasoning packet from rice mix, pecans and water.
- Remove skin from salmon with sharp knife. Cut salmon into 4 serving-size pieces. Place salmon on rice mixture. In small bowl, mix marmalade, soy sauce and ginger; brush over salmon. Cover baking dish with foil.
- Bake 40 to 50 minutes or until salmon flakes easily with fork and rice is tender. Sprinkle with parsley.
Nutrition Facts : Calories 290, Carbohydrate 20 g, Cholesterol 75 mg, Fiber 1 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g
WILD SALMON WITH EDAMAME-CAULIFLOWER RICE
In this healthy, one-pot dinner of Wild Salmon with Edamame-Cauliflower Rice, the oven does all the work. After 15 minutes of prep, the salmon roasts on top of a bed of cauliflower rice and edamame.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Working in batches, pulse cauliflower in a food processor until finely chopped but not pureed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
- Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes. Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve.
SALMON WITH WILD RICE
I found this recipe in with some new cookware. Prep time does not include marinating time of 30 to 60 minutes.
Provided by Chris Reynolds
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
- Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
- In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
- Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
- Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
- Serve with the rice and pour remaining half of orange juice mixture over the salmon.
Nutrition Facts : Calories 894.7, Fat 49.2, SaturatedFat 8.2, Cholesterol 85, Sodium 1862.7, Carbohydrate 65.8, Fiber 7, Sugar 14.5, Protein 50
SALMON WITH ESCAROLE AND WILD RICE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the wild rice mix as the label directs. Fluff and set aside.
- Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
- Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
- Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 68 milligrams, Sodium 527 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 32 grams, Sugar 4 grams
SALMON WITH WILD RICE PILAF IN PUFF PASTRY
Born and raised in Alaska, I cannot imagine eating any salmon other than delicious Wild Alaskan Salmon. This dish will highlight the magnificant flavor and texture of our salmon with onion and shitake mushroom wild rice pilaf wrapped up in golden puff pastry. Serve with a rich, creamy dijon tarragon sauce. A little time consuming but worth every minute. Wow your guests!
Provided by jalexandropoulos
Categories Rice
Time 1h30m
Yield 4 large individual servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil wild rice and bay leaf in water for 45 minutes. Drain.
- Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
- Add white rice and saute about 2 more minutes.
- Add chicken broth and lemon juice, bring to boil.
- Reduce heat to low, cover and simmer 20 minutes.
- Mix drained wild rice with cooked rice pilaf and cool.
- Butter large baking sheet.
- Roll out each sheet of pastry to 12" square.
- Cut each sheet into 4 squares.
- Mound rice evenly onto 4 squares.
- Top each rice mound with salmon.
- Fold up and seal the corners of each filled square (the edges will not cover salmon).
- Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
- Save any remaining rice for another use.
- Cover and chill for 30 minutes.
- Brush with egg mixture and bake at 400 for 30 minutes.
- Serve with sauce.
- This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
- For Sauce:.
- Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
- Stir in dijon and tarragon.
Nutrition Facts :
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