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Poached salmon topped with a cilantro mayonnaise
and served with wild rice studded with diced avocado.
Cilantro-Topped Salmon
with Wild Avocado Rice
- 2 1/3 cups water
1 tablespoon butter or margarine
1 (6-ounce) package long grain and wild rice mixture
1/3 cup mayonnaise
1/4 cup chopped cilantro
1 tablespoon Dijon-style mustard
6 (6-ounce) salmon fillets (or steaks), (thawed if necessary)
1 teaspoon salt
1 small onion, thinly sliced
1 cup dry white wine or vermouth
3/4 cup water, or sufficient to cover fish
6 whole peppercorns
1 ripe avocado
1 small red bell pepper, cut into short, thin strips
- Combine water, butter and contents of
rice and seasoning packets in saucepan. Bring to a boil. Cover
tightly and simmer until all water is absorbed, about 25 minutes.
- While rice is simmering, combine mayonnaise,
cilantro and mustard; mix well. Cover and refrigerate.
- Place salmon in single layer in large
skillet. Sprinkle with salt; top with onion. Pour wine over all.
- Add enough water to just cover salmon.
Add peppercorns. Heat over high heat just until mixture simmers.
Cover and reduce heat. Continue to simmer about 10 minutes per
inch of thickness measured at its thickest part or until salmon
flakes when tested with a fork.
- Carefully remove salmon to serving platter
with slotted spatula. Discard poaching liquid, onion and peppercorns.
- Top salmon with cilantro mayonnaise.
- Peel, seed and dice avocado. Stir avocado
and red pepper into rice; serve alongside salmon.
Makes 6 servings.
Recipe and photo courtesy of Alaska Seafood
Marketing Institute.
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