Cilantrotopped Salmon with Avocado Wild Rice
2 1/3 cups water
1 tablespoon butter or margarine
1 package (6-oz) 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. Serving Size: 6.