Categories: main dish, not tried

Ingredients

• 1 pound smoked salmon
• 2 fresh pears, peeled and thinly sliced
• 4 ounces huckleberries or seasonal berries
• 1 ounce chopped hazelnuts, roasted
• 3 tablespoon olive oil
• 1/2 cup onion, diced
• 1 tablespoon minced garlic
• 1 cup Aztec or wild rice blend
• 2 cups chicken broth
• 1 tablespoon thyme
• 3 ounces olive oil
• 1 1/2 ounces hazelnut oil
• 2 1/2 ounces balsamic vinegar
• 1 teaspoon orange zest
• 1 teaspoon lime juice
• 1 tablespoon honey
• 2 teaspoons Dijon mustard

Directions

1. For rice, saute onions and garlic in olive oil until translucent.

2. Add rice and mix until coated with olive oil.

3. Add chicken broth and thyme.

4. Bring to a simmer.

5. Cover and turn heat to low.

6. Cook for about 3 minutes or until rice is tender.

7. For the vinaigrette, combine olive oil, hazelnut oil, vinegar, zest, juice, honey and mustard in a container and whisk.

8. Serve salmon over rice with pears, berries, hazelnuts, and vinaigrette

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