Salmon and Wild Rice Skillet Recipe
2 cups cold water
1 +1/2 cups wild rice rinse cold water before cooking
1 (15 ounce) can red salmon, remove bones and skin, and
3 cups tomatoes, rinsed and chopped
1 (22 ounce) can sweet potatoes in light syrup and chopped
1/2 teaspoon curry powder
1/2 teaspoon sea salt
1. In a large non-stick skillet over medium heat cook brown rice according to package directions.
2. Sprinkle cleaned salmon and tomatoes over rice then sweet potatoes. Fold together, cover return to boil, reduce heat simmer and cook for 12 additional minutes.
4. Sprinkle curry powder and salt on top mixture. Serve hot
Side Suggestions: Sherbet