[[!meta title="Salmon and Wild Rice Napoleon"]]

2250 cal/recipe

## Ingredients

+ 1 1/2 c (7 1/2 oz) wild rice
+ 4 1/2 c vegetable broth
+ 3/4 c dried cranberries
+ 1/2 c plus 3 tbsp pistachios, divided, roughly chopped
+ 1/4 heaping tsp salt
+ 1/4 heaping tsp ground black pepper, divided
+ 1 lb salmon filets, divided into 4 pieces
+ 1/2 tbsp melted butter
+ 3/4 tsp celery salt
+ 3/4 tsp dry ground mustard
+ 1/4 heaping tsp ground allspice

## Directions

+ In a lidded pot, bring wild rice and broth to a boil and the reduce to a simmer.
+ Simmer rice unitl cooked and broth absorbed, about 50 minutes.
+ Stir cranberries, 1/2 c pistachios, salt, and half of pepper into cooked rice.
+ Cover rice and set aside.
+ Heat oven to 400 F.
+ Defrost salmon, if frozen.
+ Brush salmon with melted butter.
+ Mix remaining pepper, celery salt, mustard, and allspice in a small bowl.
+ Rub spice mixture onto filets.
+ Bake filets until cooked through, about 8 min.
+ Top rice with filets and remaining pistachios, and then serve warm.  

## Note
This recipe works well with most kinds of fish.

[[!tag fish "wild rice" cranberry pistachio]]