Salmon and Wild Rice Napoleon

Salmon and Wild Rice Napoleon
Servings: 4 Prep 15 mins Cook 50 mins Bake 400°F 8 mins


  • 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)

Make It

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.


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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 449, Fat, total (g): 16, chol. (mg): 72, sat. fat (g): 2, carb. (g): 44, fiber (g): 4, pro. (g): 35, sodium (mg): 355, Percent Daily Values are based on a 2,000 calorie diet.