Best Wild Salmon And Romanesco Pilaf Recipes

SALMON WITH WILD RICE PILAF IN PUFF PASTRY

Steps:

• Boil wild rice and bay leaf in water for 45 minutes. Drain.
• Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
• Add white rice and saute about 2 more minutes.
• Add chicken broth and lemon juice, bring to boil.
• Reduce heat to low, cover and simmer 20 minutes.
• Mix drained wild rice with cooked rice pilaf and cool.
• Butter large baking sheet.
• Roll out each sheet of pastry to 12" square.
• Cut each sheet into 4 squares.
• Mound rice evenly onto 4 squares.
• Top each rice mound with salmon.
• Fold up and seal the corners of each filled square (the edges will not cover salmon).
• Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
• Save any remaining rice for another use.
• Cover and chill for 30 minutes.
• Brush with egg mixture and bake at 400 for 30 minutes.
• Serve with sauce.
• This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
• For Sauce:.
• Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
• Stir in dijon and tarragon.

ROASTED WILD SALMON WITH CARAMELIZED FENNEL AND FENNEL-FROND PESTO

Steps:

• Pesto: Turn on a food processor and drop garlic through tube; process until finely chopped. Add pistachios and pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and 1/4 teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)
• Salmon: Preheat oven to 425°F with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels. Cut second lemon into wedges. Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet. Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.
• Toss fennel wedges with remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.
• Meanwhile, season fish with salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.
• Remove fennel from oven; push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely opaque in center, about 8 minutes. Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.

SAVORY SALMON OVER WILD RICE PILAF WITH A SIDE OF SWEET POTATOES

Steps:

• Heat wild rice according to directions. After ten minutes add brown rice and cook for 45 minutes more. Meanwhile, Slice Garlic, shred carrot and coarsely chop spinach. Set aside. Peel sweet potatoes, cube and steam them until tender. Melt butter, add walnuts, garlic salt and curry. Pour butter over drained sweet potatoes when ready to serve. Toss to coat evenly. Add carrots and garlic to rice for the final ten minutes of cooking time. Toss with spinach when ready to serve. Broil salmon for 3 to 5 minutes depending on thickness. Wisk black beans sauce with juice, aminos and lemon peel. Lay spinach on a bead of the rice pilaf and garnish with sweet potatoes. Generously drizzle black bean sauce over salmon coating completely. Serve hot. Enjoy!