Directions

1. For the Wild Rice Salad: In a medium saucepan bring 3 cups water to boiling. Add rice; cover and reduce heat to low. Simmer, covered, 40 minutes or until tender; drain.
2. Place rice in a large bowl. Add vinegar and oil; toss well. Add spinach, cucumber, tomatoes, garlic, dill, and freshly ground black pepper to taste; toss. Set aside until ready to serve.
3. For the Salmon: Preheat broiler. Coat a broiler pan with nonstick cooking spray. Season fillets with paprika and red pepper flakes, and drizzle with lemon juice. Place fillets on broiler pan. Broil 5 inches from heat source 7 to 10 minutes or until fish flakes easily with a fork. Serve with Wild Rice Salad.