2 lbs salmon ﬁllet, cut into 6 pieces
½ cup whole wheat ﬂour
3 tbsp half and half
Salt and pepper to taste
2 cups wild rice, cooked
½ cup Italian style breadcrumbs
6 tbsp olive oil
- Dredge salmon pieces in ﬂour and set aside.
- In a medium bowl, mix together eggs, half and half, salt and pepper. In a wide bowl, mix together rice, breadcrumbs, salt, and pepper.
- Dip salmon in egg wash then coat with rice mixture, pressing rice onto salmon.
- Heat 2 tablespoons olive oil in skillet and sear two pieces of salmon at a time for two minutes on each side. Set salmon aside on plate. Repeat to ﬁnish. Season with salt and pepper and serve hot or cold.
Barbara Mattaliano, Goose Valley Wild Rice. For more great wild rice recipes, visit Goose Valley Wild Rice.
Total Fat: 36 g
(Saturated Fat: 7 g)
Sodium: 130 mg
Carbohydrate: 24 g
Fiber: 3 g
Protein: 40 g