Bruce the Chef

1 (1.5-pound) salmon fillet

    2 oranges
    1 teaspoon red wine vinegar
    1/4 cup sliced green onions
    1 teaspoon cracked black pepper
    1 (6 to 7-ounce) package herbed rice
    1/4 cup dry white wine
 

1. Preheat broiler.
      
2. Cut salmon fillets into
       4 equal portions; season to taste with salt. Peel and remove
       pith from oranges; slice crosswise into ¼-inch rounds.
      
3. Broil fillets, 4 to 6
       inches from heat, allowing 10 minutes per inch of thickness,
       measured at the thickest part. Remove fillets just before they
       are cooked through. Sprinkle with vinegar. Arrange orange rounds
       on top, and sprinkle with green onions and cracked pepper. Broil
       1 minute longer.
      
4. Meanwhile, prepare herbed
       rice according to package directions, replacing ¼ cup
       of water with the wine. Serve with mixed greens sprinkled with
       seasoned rice vinegar, if desired.
    

Makes 4 servings.