Best Salmon With Wild Rice Celery Recipes

SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF

Steps:

• Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
• Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
• Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
• Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)

SANTA FE SALMON WITH FRESH SPINACH WILD RICE

Steps:

• Santa Fe Salmon.
• Cut salmon into 4 servings; season with salt and pepper. Wash hands.
• Preheat large saute pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl.
• Coat both sides of salmon, using tongs, with tomato mixture and place in saute pan. Add remaining tomato mixture to pan and cover. Cook 3-5min until temperature reaches 145°F Cook time will vary depending on the thickness of the fillets. Serve.
• Spinach Wild Rice. (I usually use 90 sec Uncle Ben's rice).
• Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes.
• Stir in rice and microwave 4 more minutes.
• Let stand 2 minutes, sprinkle with cheese, if using, and serve.

SALMON, LONG GRAIN & WILD RICE CASSEROLE

Steps:

• Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
• Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

SALMON AND WILD RICE CHOWDER

Steps:

• In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
• Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
• Whisk in the clam juice or fish stock and cook until thickened.
• Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
• Season to taste with Tabasco, salt, and white pepper.
• Serve with good, crusty bread.
• Makes 4 to 6 servings.
• Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.