Salmon And Wild Rice Recipe

Sometimes, you just need a meal that dazzles the taste buds and is bursting with vibrant, fresh flavors—enter my zesty salmon with wild rice medley.

I enjoy making meals that are both nutritious and delicious—that is, meals like this Salmon and Wild Rice recipe. With this dish, I get to make perfectly roasted salmon fillets and serve them alongside nutty wild rice cooked in chicken broth.

I finish the dish with some fresh parsley and lemon zest to brighten the flavors, while the addition of mushrooms and onions gives the dish a deeper, richer flavor.

Ingredients

• Salmon Fillets: Rich in omega-3 fatty acids, essential for heart health, providing high-quality protein.
• Olive Oil: Packed with healthy monounsaturated fats, promoting good cholesterol levels.
• Wild Rice: High in antioxidants, fiber, and protein, supporting digestion and muscle repair.
• Garlic: Contains allicin, known for its immune-boosting and anti-inflammatory properties.
• Mushrooms: Low-calorie, nutrient-dense, enhancing umami flavor while providing selenium.
• Lemon Zest: Adds a fresh, citrusy aroma while supplying vitamin C and antioxidants.
• Parsley: Rich in vitamins A, C, and K, offering anti-inflammatory benefits and freshness.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup wild rice
• 2 cups chicken broth or water
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• 1 tablespoon lemon juice

How to Make this

1. Your oven should be set to 400°F (200°C) to preheat. A baking sheet should be prepared with either parchment paper or a light coating of oil.

2. Wash the wild rice in cold water and put it into a saucepan. Add either chicken broth or water, and bring to a boil. Reduce heat to low, cover, and let it simmer for about 40-45 minutes. The rice is done when most of the broth or water is absorbed, and the rice is tender.

3. As the rice cooks, take the salmon fillets and coat them with 1 tablespoon of olive oil. Afterward, season the fish with salt, black pepper, garlic powder, and smoked paprika. Be sure to distribute the seasonings evenly over the salmon.

4. Warm a frying pan on medium-high heat. Place the salmon fillets, skin-side down, in the pan. Cook the skins until they are crispy, about 3-4 minutes. Then move the salmon to the baking sheet.

5. Put the salmon in the oven, which should be set to 350 degrees. Bake it for 8-10 minutes, until you judge it to be done. You can use a fork to flake the fish and test its doneness.

6. Using the same skillet that held the salmon, add the butter and heat over medium. Sauté the onion in the butter for 2-3 minutes, until it begins to soften.

7. Add the minced garlic and the chopped mushrooms to the skillet. Cook for 4 to 5 more minutes until the mushrooms are tender.

8. Combine the wild rice, already cooked, with the onion, garlic, and mushrooms. Enlist them into a single unit of flavor and form. Made one in which I am quite confident that they will function nicely together, in flavor and form, as a side dish.

9. Take the skillet off the heat and mix in the lemon zest, juice, and the parsley that you’ve chopped.

10. Place the salmon fillets on top of the wild rice medley. You can add a bit more parsley if you like for garnishing (I prefer mine rather plain without a lot of stuff on top). A lemon wedge is a great optional garnish too, as it adds a nice touch of flavor!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or oil (for baking sheet)
4. Saucepan with lid
5. Frying pan
6. Measuring cups and spoons
7. Mixing spoon
8. Knife
9. Cutting board
10. Fork (for testing salmon doneness)
11. Zester or grater (for lemon zest)
12. Citrus juicer or reamer (for lemon juice)
13. Spatula

FAQ

• Can I use another type of fish instead of salmon?It is fine to replace salmon with any firm white fish such as cod or halibut, but the cooking time may vary slightly.
• Is it necessary to use wild rice?Although wild rice contributes a nutty taste and texture, you can use brown rice or a wild rice blend in its place, if that’s your preference.
• Can I make this recipe dairy-free?For sure! Just substitute the butter for a plant-based alternative, and you’ve got a dairy-free dish.
• What can I use if I don’t have smoked paprika?In the absence of smoked paprika, you may use ordinary paprika, although the smoky flavor will be notably absent.
• Can I prepare this dish in advance?Indeed, you can prepare both the rice and salmon beforehand. Keep them apart, and warm them up right before you’re ready to serve.
• Can I use vegetable broth instead of chicken broth?Certainly, if you want to maintain the vegetarian integrity of your dish or you simply wish to infuse it with other flavors, then vegetable broth is a perfectly fine alternative to chicken broth.
• How do I know when the salmon is cooked?Salmon is done when it easily falls apart with a fork and has reached an internal temperature of 145°F (63°C).

Salmon And Wild Rice Recipe Substitutions and Variations

Avocado oil or canola oil can be used in place of olive oil.
Paprika, smoked: Regular paprika or chipotle powder work well in its place. The latter will add extra heat that most recipes in which smoked paprika are called for probably could use.
Substitute chicken broth with vegetable broth or beef broth. This will give you a completely different flavor.
Butter: Substitute with ghee or a plant-based butter alternative.
Fresh parsley: Use fresh cilantro or dill to add a different herbal note.

Pro Tips

1. Rest the Salmon Allow the salmon to rest at room temperature for about 15-20 minutes before cooking. This helps ensure even cooking and prevents the fillets from being too cold inside when they hit the heat.

2. Crisp Skin Technique For perfectly crispy skin, ensure the salmon skin is dry before adding it to the pan. You can pat it dry with paper towels. Also, press the fillets gently with a spatula when they first hit the pan to maintain skin contact for even crisping.

3. Rice Absorption After cooking the wild rice, let it sit covered for an additional 5-10 minutes off the heat. This allows it to fully absorb any remaining liquid, resulting in a fluffier texture.

4. Layering Flavors When seasoning the salmon, consider adding a light sprinkling of lemon zest in addition to the spices. This will enhance the flavor profile and complement the final dish’s lemon elements.

5. Adjust Oven Temperature Instead of lowering the oven temperature for baking, keep it at 400°F (200°C) for a shorter duration (about 6-8 minutes) to maintain a consistent cooking environment and achieve a slightly more browned, flavorful finish on the salmon.