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Active time
40 minutes
Total time
40 minutes
6 servings

2 lbs salmon fillet, cut into 6 pieces

½ cup whole wheat flour

2 eggs

3 tbsp half and half

Salt and pepper to taste

2 cups wild rice, cooked

½ cup Italian style breadcrumbs

6 tbsp olive oil


  1. Dredge salmon pieces in flour and set aside.
  2. In a medium bowl, mix together eggs, half and half, salt and pepper. In a wide bowl, mix together rice, breadcrumbs, salt, and pepper.
  3. Dip salmon in egg wash then coat with rice mixture, pressing rice onto salmon. 
  4. 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.


Calories: 660
Total Fat: 38g
Saturated Fat: 8g
Sodium: 600mg
Carbohydrate: 40g
Fiber: 3g
Total Sugars: 2g (Added Sugar: 0g)
Protein: 41g

Yield: 6 servings

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