Salmon With Wild Rice Recipe

Name: Salmon With Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE RICE; 1 1/2 cups wild rice; 3 cups chicken broth or 3 cups vegetable broth; 3 tablespoons fresh grated orange zest; 2 tablespoons orange juice; 1 teaspoon sea salt; 1 tablespoon unsalted butter; 1/2 cup chopped pecans; 1/2 cup chopped green onion; 1/2 cup dried cranberries; 1/2 cup chopped fresh Italian parsley; FOR THE SALMON; 2 cups fresh orange juice; 1 whole star anise; 1 teaspoon sea salt; 1/2 cup olive oil; 2 garlic cloves; 1/2 teaspoon ground cumin; 4 (6 ounce) salmon fillets

Servings: persons

FOR THE RICE
1 1/2 cups wild rice
3 cups chicken broth or 3 cups vegetable broth
3 tablespoons fresh grated orange zest
2 tablespoons orange juice
1 teaspoon sea salt
1 tablespoon unsalted butter
1/2 cup chopped pecans
1/2 cup chopped green onion
1/2 cup dried cranberries
1/2 cup chopped fresh Italian parsley
FOR THE SALMON
2 cups fresh orange juice
1 whole star anise
1 teaspoon sea salt
1/2 cup olive oil
2 garlic cloves
1/2 teaspoon ground cumin
4 (6 ounce) salmon fillets

1
Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
2
Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
3
In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
4
Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
5
Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
6
Serve with the rice and pour remaining half of orange juice mixture over the salmon.

1304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE RICE, 1 1/2 cups wild rice, 3 cups chicken broth or 3 cups vegetable broth, 3 tablespoons fresh grated orange zest, and more.

Yes, Salmon With Wild Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions