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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I found this recipe in with some new cookware. Prep time does not include marinating time of 30 to 60 minutes. Ingredients:
1 1/2 cups wild rice |
3 cups chicken broth or 3 cups vegetable broth |
3 tablespoons fresh grated orange zest |
2 tablespoons orange juice |
1 teaspoon sea salt |
1 tablespoon unsalted butter |
1/2 cup chopped pecans |
1/2 cup chopped green onion |
1/2 cup dried cranberries |
1/2 cup chopped fresh italian parsley |
2 cups fresh orange juice |
1 whole star anise |
1 teaspoon sea salt |
1/2 cup olive oil |
2 garlic cloves |
1/2 teaspoon ground cumin |
4 (6 ounce) salmon fillets |
Directions:
1. Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
2. Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
3. In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
4. Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
5. Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
6. Serve with the rice and pour remaining half of orange juice mixture over the salmon.
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