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-oz each) 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
