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Salmon and Wild Rice Napoleon

Salmon and Wild Rice Napoleon

Nutrition Facts
  • cal. (kcal) 449
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 50 mins
  • Bake: 8 mins at 400°F
  • 0
  • 1
  • 2
  • 3
  • 4
by 3 people

Ingredients

  • 1 5 - ounce bag Goose Valley Wild Rice (about 1 cup)
  • 2 1/2 cups low-sodium chicken broth (such as Pacific)
  • 1/2 cup dried cranberries
  • 1/3 cup plus 2 tbsp pistachios, roughly chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 4 - ounces center-cut salmon fillets (1 lb total)
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground allspice
  • Celery leaves, chopped (optional)

Directions

  1. Heat oven to 400 degrees . In a small lidded pot, combine wild rice 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, 1/3 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 lengthwise, 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 at 400 degrees 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 a salmon fillet. Garnish each dish with remaining 2 tbsp pistachios and, if desired, celery leaves.

Tip

  • Heart-healthy omega-3s are found in fatty fish like salmon.

Nutrition Information for Salmon and Wild Rice Napoleon

Servings Per Recipe: 4
PER SERVING: 449 cal., 16 g total fat (2 g sat. fat), 72 mg chol., 355 mg sodium, 44 g carb. (4 g fiber), 35 g pro.

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