 | | Directions |
- Cook wild rice according to package directions.
- Heat 1 tablespoon olive oil over medium heat. Add sliced celery, sauteing until crisp tender, 3-5 minutes.
- Add 2 cups cooked wild rice and the craisins. Heat through.
- Salt and pepper to taste.
- Place on serving platter.
- Heat grill to medium.
- Season salmon with a little olive oil, salt and pepper.
- Place on grill, skin side down. Close cover and grill until no longer dark pink in center, about 5-8 minutes, depending on thickness. Do not turn.
- When done, remove from grill and place on top of bed of whild rice.
- In small saucepan, stir together blackberries, honey, 2 tablespoons water and lemon zest. Heat on medium until heated through and is sauce consistency, about 5 minutes.
- Pour some sauce over salmon, serve remaining sauce on side.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: grill, small saucepan, pot to cook rice, medium skillet
Servings: 4
Serving Size: 1
|  | | Ingredients | | - | | 24 ounces salmon fillets - 4 small or 1 large, skin on |
| - | | 2 cups wild rice - cooked |
| - | | 2 stalks celery - sliced |
| - | | 1 cup craisins |
| - | | salt and pepper - to taste |
| - | | 2 tablespoons olive oil - divided |
| - | | 1 cup blackberries or raspberries |
| - | | 2 tablespoons honey |
| - | | 1/2 lemon - zested |
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