Grilled Salmon with Wild Rice and Blackberry Sauce Recipe
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Here's a fantastic way to serve tender grilled salmon: Nestle it in a bed of wild rice blended with craisins and sauteed celery, and top it with a wonderful blackberry sauce; a delicious and healthful main dish.
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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
:grill, small saucepan, pot to cook rice, medium skillet
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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