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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |