Ingredients:
2 1/3 cups water
1 tablespoon butter
1 cup wild rice mix
1 avocados
1 red bell peppers
1/3 cup mayonnaise
1/4 cup cilantro
1 tablespoon prepared brown mustard
4 lbs salmon fillets
1 teaspoon salt
1 onions
1 cup chicken broth
6 peppercorns
Directions:
In a medium saucepan combine water, butter, and wild rice mix.
Bring to a boil; cover and simmer until the liquid is absorbed, about 25 minutes.
Remove from heat and stir in peeled, sliced avocado and chopped red bell pepper.
In a small bowl combine mayonnaise, chopped cilantro, and prepared brown mustard.
Stir until thoroughly combined.
Cover and refrigerate. Place salmon filets in a large skillet. Sprinkle with salt. Place thinly sliced onion on top.
Add chicken broth and peppercorns.
Heat until the mix ture slightly simmers.
Reduce heat and cook slowly for 10 minutes or until the salmon flakes easily with a fork.
Discard the broth, onion, and peppercorns.
Serve salmon over rice. Top with the mayonnaise mixture.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.