Alaska Salmon with Wild Rice

The story

A northern American plate built around salmon, maple sweetness and nutty wild rice.

Ingredients

• Base
• 125 gram wild ricerinsed
• Cooking liquid
• 350 millilitre vegetable stock
• Dairy
• 22.5 gram butter
• Main
• 5 gram dillchopped
• Protein
• 350 gram salmon fillets4 even fillets, pin-boned
• Sweetener or fruit
• 1 tablespoon lemon juice
• Vegetables
• 1 piece piece garlic clovesminced
• 150 gram green beanstrimmed

Method

1. Cook the wild rice

   Simmer wild rice in stock for 40-45 minutes until grains split and become tender, then drain if needed.

   Look for: Many grains should split open but still have chew. Tip: A little bite is part of its character. Avoid: Do not expect wild rice to cook like white rice.

2. Prepare the salmon

   Pat salmon dry and season. Check for pin bones and cut into even fillets so they cook at the same pace.

   Look for: The surface should be dry before it hits the pan. Tip: Even thickness gives better results. Avoid: Wet fish steams instead of searing.

3. Pan roast the fish

   Sear skin-side down over medium-high heat for 4 minutes, then turn and finish at 180 C / 350 F for 4-6 minutes if needed.

   Look for: Salmon should flake but remain moist in the centre. Tip: Aim for 50-52 C internal for juicy salmon, or 63 C if you prefer fully cooked. Avoid: Do not cook until dry and chalky.

4. Finish and serve

   Add lemon, dill and butter, then serve with wild rice and green beans.

   Look for: The butter should gloss the fish and rice. Tip: Lemon cuts through the richness beautifully. Avoid: Do not add dill too early; it loses its fresh flavour.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.