Baked Wild Rice with Salmon, Artichokes, and Leeks

Ingredients

1 cup (175 g) uncooked wild rice

Kosher salt

One 14.5-ounce (410 g) can artichoke hearts or bottoms, rinsed and drained, cut into bite-size pieces

1 pound (450 g) leeks (about 2 medium), top few inches of tough green trimmed off, white and light-green parts cut lengthwise into long strips ½ inch (1.25 cm) wide, washed, and well drained

1cup lightly packed (120 g) finely and freshly grated

Parmigiano-Reggiano cheese

½ cup (120 ml) heavy or whipping cream or crème fraîche

½ cup (120 ml) Italian salad dressing, homemade (page 318)

Small handful torn fresh mint leaves

Small handful torn or roughly chopped fresh flat-leaf parsley leaves

Freshly ground black pepper

1 to 1½ pounds (450 to 675g) skin-on salmon fillet (one whole piece or cut into portions)

Extra-virgin olive oil

1 lemon, cut into wedges

Directions

Place the wild rice in a medium saucepan with 1 teaspoon salt and water to cover by about 3 inches (7.5 cm). Bring to a boil, reduce the heat to a lively simmer, cover, and cook until the wild rice is fully tender and most of the grains have opened up, about 45 minutes. Check on occasion to make sure the water hasn't cooked off. All the water may not be absorbed, so drain thoroughly. Set aside.

Heat the oven to 350°F (175°C).

Put the cooked wild rice, artichokes, leeks, half the Parmigiano, half the cream, the salad dressing, and the mint and parsley in a large bowl and toss to blend all the ingredients. Season generously with salt and pepper and toss again (remember that the cheese and vinaigrette will be contributing some saltiness).

Pile the mixture into a casserole or gratin dish-something close to a 9 x 13-inch (23 × 33 cm) size works well. Bake until the leeks are tender, about 45 minutes. Take the dish from the oven and increase the oven temperature to 450°F (230°C).

While the casserole is baking, take the salmon from the fridge, pull out any large pin bones, wipe off any scales still on the skin, and season the flesh side generously with salt and pepper. Brush the skin side with some oil and season it with salt and pepper, too. Set aside so the salmon comes close to room temperature by cooking time.

When you've taken the casserole from the oven, distribute the remaining Parmigiano and cream over the top, and arrange the seasoned salmon on top, skin side up. Slide back into the oven and bake until the salmon is just cooked through, but still a bit pink in the center. (You'll have carryover cooking as the casserole rests, so stop short of done. Use the "10 minutes per inch of thickness" rule as a guide for timing. If you like your salmon "rare," cook it even less.) The casserole should be browned and bubbling around the edges by the time the salmon is cooked

Let the dish rest for about 10 minutes, lightly tented with foil to keep the fish warm, and then serve right away, with the lemon wedges on the side.

Notes

This dish is a stunner, and an excellent choice for a potluck or other group dinner-hooray for the casserole. You can make the rice and vegetable layer ahead of time, then do your final bake- off with the salmon on top just before you serve. —Serves 4