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Recipe Summary

prep:
15 mins
cook:
50 mins
bake:
8 mins
total:
1 hr 13 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. 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.

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  • 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° for 8 minutes or
    until salmon flakes easily
    with a fork.

  • 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.

Tips

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

Nutrition Facts

449 calories; fat 16g; cholesterol 72mg; saturated fat 2g; carbohydrates 44g; insoluble fiber 4g; protein 35g; sodium 355mg.
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