Salmon and Wild Rice Napoleon

Salmon and Wild Rice Napoleon
Makes 4
Prep 15 m
Cook 50 m
Bake 8 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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.
Nutrition Information for Salmon and Wild Rice Napoleon
Servings Per Recipe: 4
Per Serving: 4 g fiber, 35 g pro., 2 g sat. fat, 44 g carb., 16 g Fat, total, 72 mg chol., 449 kcal cal., 0 null Mark as Free Exchange, 355 mg sodium