Salmon and Rice is a healthy yet hearty dinner idea featuring baked salmon, asparagus, Brussels sprouts and carrots tossed with brown and wild rice.
- 2 tablespoons soy sauce
- 2 tablespoons Teriyaki sauce
- 4 green onions chopped (white and green parts only)
- 3 teaspoons granulated sugar
- 1 teaspoon finely chopped ginger
- ½ cup canola oil
- 3 cups unsalted chicken broth or water
- 1 tablespoon unsalted butter
- 1 teaspoon Kosher salt
- 2 cups mixed wild rice
- 1 tablespoon olive or canola oil
- 5 ounces asparagus cut on a bias into 2" pieces (about 1 cup)
- 2 cups shaved Brussels sprouts
- 1 cup matchstick (julienned) carrots
- 1 shallot thinly sliced
- ⅓ cup + 1 tablespoon heavy cream
- Juice of half a lemon
- 2 teaspoons soy sauce
- 1 teaspoon dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 pound wild-caught salmon filet
- 2 teaspoons olive or canola oil
- ½ teaspoon Kosher salt
- Generous pinch black pepper
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If using the marinade, in a small bowl, combine soy sauce, Teriyaki, green onions, sugar and ginger. Slowly, in a very thin stream, whisk in the canola oil until emulsified. Pat the salmon dry with a paper towel and place in a gallon-sized zip-top bag. Pour the marinade over the salmon, remove as much air as possible and seal the bag. Place on a rimmed baking sheet or a container large enough to house the bag. Refrigerate for at least 4 hours.
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Preheat the oven to 400°F and have ready a rimmed baking sheet lined with nonstick aluminum foil or parchment paper.
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Start the rice by adding chicken broth (or water), butter and 1 teaspoon of Kosher salt to a large saucepan over high heat. Allow it to come to a boil, add the rice, stir for 1 minute and reduce the heat to medium-low to maintain a proper simmer.
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Cover the rice and allow to simmer for 30 minutes. Remove the rice from heat, and set aside, covered for 10 minutes. Once the resting time is up, fluff the rice with a for and set aside until ready to use.
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While the rice is cooking, begin on the vegetables. Add 1 tablespoon of oil to a large sauté pan over medium heat. Add the asparagus and sauté for 3 minutes. Add the Brussels sprouts, carrots and shallot to the pan and sauté for 5 minutes more, stirring often.
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Add the cream, lemon juice, 2 teaspoons soy sauce, mustard, 1 teaspoon Kosher salt and ½ teaspoon black pepper to the pan, and stir until the majority of the sauce is absorbed. Set aside until ready to use.
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Remove the salmon from the marinade (if using). Pat the surface of the salmon dry, and drizzle with 2 teaspoons oil, and sprinkle with a ½ teaspoon Kosher salt and a generous pinch of black pepper.
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Transfer to the rimmed baking sheet, and bake for 8-11 minutes, depending on how well-done you like your salmon. The salmon is cooked through when it is opaque and easily flakes with a fork. Set aside to cool slightly. Use a fork to break the salmon filet into large chunks.
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Transfer the rice, all of the contents of the vegetable sauté pan and the flaked salmon to a large bowl or serving platter, and gently toss to combine. Serve and enjoy.