1 Cup Wild Rice
3 Cups Chicken Broth
10 Cloves Garlic, chopped
1 Bunch Cilantro, chopped
1 Cup Corn, fresh off cob or good frozen
1/4 Cup Sun-dried Tomatoes, chopped
6 Salmon Fillets
Salt and Pepper, to taste
1 Tablespoon Paprika
- Rinse rice, then put rice and chicken broth in a pot. Boil rice for 5 minutes. Turn off the heat, cover the rice, and let it soak in the hot chicken broth for 1 hour.
- Add garlic. (We use the Express Chopper for the garlic, because we want bigger chunks that get sweet as they cook in the broth)
- Simmer wild rice and garlic in broth, covered, until tender (45 min - 1 hour)
- Preheat oven to 350°F.
- Sprinkle salmon with salt, pepper, paprika and lemon.
- Roast salmon skin side down on ungreased broiler pan for about 15 minutes, until done, but not overcooked. (Or remove salmon skin as specified in the Cool Tip and roast on a non-stick baking sheet)
- Mix rice with remaining ingredients and divide among 6 plates.
- Remove salmon from the skin with a thin spatula like the Mastrad Pattie Turner and lay a fillet on each plate on top of the rice mixture.
We first encountered this dish at least 20 years ago in a restaurant near Lake Tahoe; its flavors were so wonderful that we went home, reverse-engineered it, and have been serving it ever since.
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