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Heat oven to 400°F. In a small lidded pot, combine wild rice and chicken broth. Cover and bring to a boil. Reduce to a simmer and cook 50 minutes until kernels puff. Drain and return to pot. Stir in cranberries, 1/3 cup pistachios, salt and 1/8 teaspoon pepper. Cover; set aside.
Meanwhile, prepare salmon. Slice each fillet in half lengthwise, and place all 8 pieces on a foil-lined baking sheet coated with cooking spray. In a small bowl, combine celery salt, ground mustard, allspice and the remaining 1/8 teaspoon pepper. Spritz salmon with cooking spray and rub spice mixture evenly on each piece. Bake for 8 minutes or until salmon flakes easily with a fork.
To serve, spoon 1/3 cup of rice onto each plate; place bottom half of a salmon fillet over rice. Spoon another 1/3 cup rice on top and finish layering with top half of a salmon fillet. Garnish each dish with remaining 2 tablespoons pistachios and, if desired, celery leaves.