Juicy and Flaky Salmon with Creamy Wild Rice

This juicy and flaky baked salmon served with creamy wild rice is hearty, healthy, quick and easy to prepare. The Tasty Thymes Two team loves to jazz up their dishes by adding colourful edible flowers. For this particular dish, we decided to garnish with nasturtiums, bachelor's buttons, and marigolds. Try adding edible flowers to your next sweet/ savoury dishes. It's always a crowd pleaser!

RECIPE:

Ingredients

• 1 1/2 lb salmon fillet

• 2 tablespoons fresh dill, chopped 

• 2 tablespoons of fresh parsley, chopped

• 2 tablespoons of olive oil

• 4 garlic cloves, minced 

• 1 pinch cayenne pepper 

• 1/2 tablespoon Dijon mustard 

• 1/2 tsp Himalayan salt 

• 1/2 tablespoon freshly ground black pepper

• 1/2 lemon, sliced

For rice:  

• 1 package Lundberg wild rice blend  

• 1/2 cup of cream

• 2 tablespoons butter

• 1 teaspoon of garlic salt

• 1 teaspoon of freshly ground pepper

• 1 teaspoon of paprika, 1 teaspoon of cayenne pepper 

• 1/2 tablespoon fresh thyme, chopped

• 2 tablespoons fresh lemon juice 

Instructions 1. Cook wild rice according to package instructions ( takes about 45 mins). 2. While rice is cooking, preheat oven to 450˚F and line a baking sheet with tin foil. Slice salmon into 4 portions and arrange them on a baking sheet, skin-side-down. 3. In bowl, combine parsley, dill, garlic, oil, lemon juice, Dijon, salt, and pepper. 4. Spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.  5. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook. 6. Once salmon is cooked, carefully remove the skin using a sharp knife. Place skin on an oiled skillet and fry until golden and crispy ( about two minutes). Sprinkle with salt and top on salmon as a nice garnish.  7. Once rice has cooked, add garlic salt, thyme, lemon juice, freshly ground pepper, paprika, cayenne pepper, cream and butter. Stir until well combined. Place salmon fillets over bed of rice and top with crispy salmon skin.