
- 1 tablespoon Vegetable oil
- 3 cup Wild rice
- 2 cups Water
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons butter
- 200 g Leeks
- 3 tablespoons fresh parsley
- 3 tablespoons Chives, fresh
- 1 tablespoon fresh tarragon
- 1 tablespoon Lemon zest
- 1.5 kg Salmon fillet
- 2 tablespoons Extra virgin olive oil
- 150 g Onions
- 2 tablespoons lemon juice