1 (8-ounce) fillet, fresh salmon
1/3 cup rice wine vinegar
1/4 cup orange marmalade
2 tablespoons teriyaki sauce
1 tablespoon grated fresh ginger root
2 teaspoons sesame oil
1 (6-ounce) package cooked, without salt, wild rice
3/4 cup fresh snow pea pods
1/2 cup sliced green onions
1/2 cup finely chopped sweet red pepper
Bibb lettuce leaves
Place salmon in a 8-inch square dish; set aside. Combine
vinegar and next 4 ingredients in a jar; cover tightly, and shake
vigorously. Pour half of mixture over salmon, turning to coat
well. Set remaining vinegar mixture aside. Cover salmon and chill
1 hour. Drain salmon, discarding marinate; place salmon on a rack
in broiler pan. Broil 5 1/2 inches from heat, with electric oven
door partially open, 3-5 minutes on each side or until fish flakes
easily when tested with a fork. Separate salmon into chunks.
Cool. Combine salmon, rice, and next 3 ingredients in a large
bowl; drizzle with remaining vinegar mixture, tossing gently.
Cover and chill at least 3 hours. Serve on lettuce leaves.
Yield: 5 cups.
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