Maple Pepper Salmon Steaks with Wild Rice Salad

serves 2 with leftovers

The same proceedure for cooking the maple pork chops works great on a firm fish like salmon. I first recommended this to my sister, a recovering vegetarian, when she wanted to make the pork chops for her special someone, but wanted a fish alternative for herself. The salmon perfectly compliments this delicious wild rice salad. If you've got extra time, I suggest making the rice salad ahead of time and chilling it.

Rice Salad Mis en Place:
1 Cup wild rice
2 Cups chicken broth or stock
2 Tbs dijon mustard
1 Cup frozen or fresh peas
1 Cup frozen or fresh corn
salt and pepper to taste.

In a small covered pot, bring the wild rice and stock to a boil and then reduce to a simmer. Cook for the manufacturer's specified time, or if the proceedure differs drastically from above, follow the manufacture's directions, but use chicken broth or stock. If necessary, defrost the peas and corn. When the rice is done, toss with peas, corn and mustard until well combined. Season with salt and pepper.

Pork Chops Mis en Place
2 fresh thick cut salmon steaks, approx. 1/2 lb each
1 Tbs smoked black pepper or normal black pepper
1/4 tsp liquid smoke (opional, if not using smoked black pepper)
2 Tbs maple syrup (the real thing, accept no substitutes)
2 Tbs salt

Preheat grill so that the grill is very hot or preheat a large skillet on the stovetop on medium-high. Combine salt and pepper. Rub each salmon steak liberally with the maple syrup (if using the liquid smoke, add to the maple syrup) and sprinkle with the salt and pepper combination to cover both sides. Place the salmon steaks on the pan and cook about 5 minutes per side. Assuming you've bought your salmon from a reputable and trusted fishmonger, so you've got fresh salmon, I recommend you serve the salmon steaks with an internal temperature below recommended doneness .