Salmon With Wild Rice & Celery

• 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.
• Wild Rice with Celery and Steamed Salmon
• Makes: 4 servings
• Time: About 1 hour
• Common as it is, celery is underappreciated, but it has a wonderful herbaceous flavor when cooked. The hearts are tender and mild and the leaves make a terrific garnish. The idea here is to cook the dish long enough for the celery to melt and the rice to become thick and soft, but if you prefer firmer rice, use a little less liquid and cook for 5 to 10 fewer minutes before adding the salmon.
• To gild the lily, stir in some dried cranberries or fresh blueberries or blackberries before adding the fish. (Fruit is also nice if you omit the salmon and serve this as a side dish.)
• 1 head celery (about 1 pound)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup wild rice (this must be 2 cups because not enough!)
• 3 1/2 cups vegetable or fish stock or water
• 1 bay leaf
• Salt and black pepper
• 2 thick salmon steaks (about 8 ounces), preferably wild
• Lemon wedges

1. cook onion and garlic in oil. add celery and rice. add broth and bay leaf and rice
2. add salmon on top toward end

steaming the salmon, celery, hour, common, lily, celery, olive oil, onion, garlic, wild rice, vegetable, bay leaf, salt, salmon, lemon wedges

Taken from www.epicurious.com/recipes/member/views/salmon-with-wild-rice-celery-52943611 (may not work)