Serves: 4
Total Calories: 507

1 1/2 pounds skinned and boned salmon fillet, cut into 4 pieces
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 medium onion, peeled, halved from top to bottom, and thinly sliced
1/2 teaspoon chopped garlic
1 (8-ounce) package organic quick wild rice, such as Lundberg
2 1/4 cups water
2 ounces smoked salmon, diced
2 tablespoons chopped Italian (flat-leaf) parsley

Season the salmon with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and sear the salmon on both sides remove to a plate.

Reduce the heat to medium, add another tablespoon of oil and the onion, and cook until tender add the garlic and cook for a few more seconds. Stir in the rice and water and season with salt and pepper. Heat to simmering, stirring once. Cover and simmer for 20 minutes.

Scatter the smoked salmon and parsley over the rice. Nestle the salmon pieces into the rice, drizzle the remaining tablespoon of oil over the salmon, cover, and simmer until the fish flakes to gentle pressure and the rice is puffed and tender, about 5 more minutes. Serve a portion of salmon with a portion of rice.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 507
Calories from Fat: 268

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Lamb Braised With Artichokes And Beans
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Overnight Savory Cheesecake
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Smoky Salmon Braised With Wild Rice
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