Enter wild Alaskan Salmon. Have you seen the difference in color between store bought salmon and wild salmon? It’s amazing. The store bought salmon is usually a light blush with a hint of orange. The wild salmon is truly salmon color (like the JCrew shorts).The color of wild salmon is about 100X more pleasing on the plate and for your tastebuds.
I’ve followed Salmon Sisters for years now but re-visited their website recently and found they sell fish – fish that they caught! They are very transparent about where the fish comes from, who processes it – even the captain of the boat. I’ve come to realize this type of transparency is common for these elite fishing companies. But for me, it’s such a different world than trying to choose from 50 blush colored salmon fillets at the grocery store that all look the same.
I wanted to make a simple salmon dinner – one with 3 ingredients (+ spices, which do not count because they’re already in your cabinet). This meal is healthy, fast and easy! If you’re making wild rice from scratch, it will take a while to cook – mine took close to an hour, so just make sure to plan accordingly. If an hour is too long, try serving over quinoa or a bed of spinach.
I hope you enjoy this quick delicious dinner! I am thawing salmon in my fridge right now so I can make it again tonight!
- ½ cup wild rice
- 2 8 oz wild salmon fillets (I order mine from Salmon Sisters)
- Pinch of smoked paprika, ginger powder, and garlic powder
- ½ Ripe avocado
- Salt and pepper to taste
- Prepare rice according to directions
- Preheat oven to 400 Fahrenheit
- When rice has about 20 minutes remaining, place salmon on a baking sheet with the skin side down
- Sprinkle salmon with spices – smoked paprika, ginger powder, garlic powder and salt & pepper to taste
- Cook for 12 minutes (do not overcook!)
- Place cooked salmon over wild rice and top with avocado and a sprinkle of salt
- Serve immediately & enjoy!
WINE PAIRING ALERT: I paired this recipe with 2015 Les Alentours Domaine Carneros Pinot Noir. [I would recommend pairing this salmon dish with a pinot noir, not necessarily the one I mentioned from Domaine Carneros.]
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