Poached salmon fillets topped with a cilantro mayonnaise and served with wild rice studded with sliced avocado and chopped red bell pepper.

Salmon with Avocado Wild Rice

2 1/3 cups water
1 cup wild rice mix
1 tablespoon butter
1 avocado, peeled and sliced
1 red bell pepper, seeded and chopped
1/3 cup mayonnaise
1/4 cup chopped cilantro
1 tablespoon Dijon mustard
4 pounds salmon fillets
1 teaspoon salt
1 onion, sliced
1 cup chicken broth
6 peppercorns

1. In a medium saucepan combine water, wild rice mix and butter. Bring to a boil; cover and simmer until the liquid is absorbed, about 25 minutes. Remove from heat and stir in avocado and red bell pepper.
2. In a small bowl combine mayonnaise, cilantro and mustard. Stir until thoroughly combined. Cover and refrigerate.
3. Place salmon filets in a large skillet. Sprinkle with salt. Place onion on top. Add chicken broth and peppercorns. Heat until the mixture 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.
4. Serve salmon over rice. Top with the mayonnaise mixture.

Makes 8 servings.