SERVES:
4
INGREDIENTS:
wild rice blend as needed, cooked according to directions (approx. 1 1/4 cups for 4 servings)
broccolini or broccoli florets as needed, steamed
4 - 8 small boneless, skinless salmon fillets (see hints)
salt and pepper for seasoning raw salmon fillets
2 large eggs beaten with 2- 3 Tbs milk in a large shallow pan or pie plate
approx. 1/4 - 1/2 cup all-purpose flour for dredging fish
2 Tbs butter (plus 2 Tbs more for sauce)
juice of 1/2 small lemon
approx. 1/3 - 1/2 cup dry white wine
PROCEDURE:
Plan ahead 45 minutes or so and cook as much wild rice as you like according to directions.
Once the rice is close to being done, dredge the salt and pepper seasoned salmon pieces lightly in a little all-purpose flour and then add those to a large, shallow dish with a couple of eggs beaten with a splash of milk.
Then add the broccolini to a large pan with a 1/2-inch or so of water and steam that until it's tender crisp with a lid on top.
At the same time, melt a little butter in another large, heavy bottomed nonstick pan (or two pans if needed) and saute the salmon fillets until they're golden brown on both sides and just cooked through.
Then carefully remove the salmon and add a couple Tbs of butter, the juice of half a small lemon, add a little splash of white wine and let that reduce down a bit.
Then serve the salmon with the sauce and wild rice and broccolini alongside.
HINTS:
Thin, boneless, skinless tail pieces of salmon work best for this technique. Or use chicken cutlets instead of salmon.