Marlaena and I were fortunate enough to go fishing last summer off the coast of Vancouver Island to a place called Sunshine Bay Resort
. It was a quaint little lodge in the middle of nowhere and the first time that I've ever been on a fishing trip. We managed to catch over a dozen salmon over the 2 days we were there and they all weighed 10lbs. or more! We had the salmon packed in ice until we got home and then had it all vacuum sealed. We ended up with a bunch of filets in our freezer so we've been trying out different salmon recipes every week or so.
This is a recipe we've actually tried a couple of times. Mar really enjoys it and I have to say it's probably one of my favourites as well. It's simple, easy to prepare and so tasty!
Grilled Salmon and Wild Rice
I used 1 large filet, it made approx. 4 portions.
2 tablespoons of Dijon Mustard
3 tablespoons of Tamari Organic Soy Sauce (gluten free)
6 table spoons of Extra Virgin Olive Oil
1/2 tablespoon of Minced Garlic
Grill the salmon for about 4-5 minutes on each side.
After the salmon is cooked, brush on the marinade and let sit for 10 minutes.
Add 1 teaspoon of olive oil to a pan and sauté 1 stock of celery, 1/2 an onion and a few diced mushrooms. Once soft, pour the veggies into a casserole dish that has a lid.
Then in the same pan, sauté 1 cup of wild rice in a tablespoon of olive oil. I used Ambrosia wild rice blend. It's red and black, sweet and wild!
Pour the rice into the casserole dish with the veggies and add 2 cups of low sodium chicken stock.
Lay a couple of sprigs of thyme on top, cover with a lid and bake at 375 for 1 hour.
Check it after an hour, turn the heat down to 350 and cook for maybe another 10 minutes or so.
Take it out, remove the thyme and fluff it with a fork.
It's served in the picture with some baked butternut squash and steamed green beans.