This version of a Northwest Coastal Indian dish features a wonderful fresh raspberry sauce, which nicely complements the meaty salmon.
1 1/2 cups wild rice
3 cups lower-sodium chicken broth
4 (6-oz.) salmon fillets, skin removed
1/4 teaspoon coarse salt
1/4 teaspoon cracked black pepper*
3 teaspoons olive oil, divided
3 cups sliced asparagus (1 1/2 inches)
1 1/2 cups fresh or thawed frozen raspberries
1 1/2 tablespoons honey
No nutrition information available
1. Heat oven to 475°F. Cook rice according to package directions, substituting 3 cups chicken broth for water.
2. Sprinkle salmon with salt and pepper. Heat large skillet over medium heat until hot. Add 1 1/2 teaspoons of the oil; heat until hot. Cook salmon top-side down 2 to 3 minutes or until light brown (do not turn); remove salmon. Add remaining 1 1/2 teaspoons oil to skillet; cook asparagus 2 minutes or until bright green.
3. Spread rice in 13x9-inch baking pan; arrange asparagus and salmon over rice. Bake 7 to 10 minutes or until salmon just begins to flake. Heat broiler. Broil 1 minute or until salmon is golden brown.
4. Meanwhile, cook raspberries, honey and 2 tablespoons water in medium saucepan over medium-high heat until of sauce consistency. Drizzle over salmon; pass remaining sauce.
TIP *To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side of meat mallet or heavy pan until coarsely crushed.