INGREDIENTS
2 lbs. salmon fillet, cut into 6 pieces
½ c. flour
2 eggs
3 tbsp. half and half
Salt and pepper to season
2 c. Goose Valley wild rice, cooked
½ c. Italian-style breadcrumbs
6 tbsp. olive oil
PREPARATION
Dredge salmon pieces in flour and set aside. In med. bowl, mix together eggs, half and half, salt, and pepper. In a wide bowl, mix together wild rice, breadcrumbs, salt, and pepper. Dip salmon in egg wash, then coat with rice mixture, pressing rice onto salmon. Heat 2 tbsp. olive oil in a skillet and sear two pieces of salmon at a time for two minutes on each side. Set salmon aside on a plate. Repeat to finish. Season with salt and pepper. Serve hot or cold.