By Freya Bellin
Celery truly is underrated. Most people think of it as a mindless addition to salads or soups, but celery actually has its own unique flavor and becomes pleasantly creamy when cooked. This tenderness makes it a great contrast to the grainy, nuttiness of wild rice. You can certainly use water instead of stock for the cooking liquid, but the rice really has a chance to absorb the flavor of the stock, so it goes a long way here.
Steaming the salmon in the same pot as the rice makes this a one-pot meal, and also means that the salmon gets infused with all of the seasonings of the rice, too. I took advantage of a rare opportunity to use a grill and followed the variation for grilled salmon below. Salmon is a great fish for grilling because it stays very moist and cooks super quickly. Just remember that if you’re not steaming the salmon, you can add a little less liquid to the pot of rice. Recipe from The Food Matters Cookbook. Continue reading