I picked up some fresh wild Alaska salmon at the store tonight. I wasn’t really sure what I was going to do with it, but salmon always turns out wonderful. Wild rice is so much more hearty and flavorful than your basic white rice. I whipped up this maple soy salmon with wild rice and baby corn in about 20 minutes.
Maple Soy Salmon with Wild Rice
Serves: 1 (easily doubled)
- Wild Alaska Salmon Filet
- 1/8 Cup Maple Syrup (the real stuff!)
- 1/8 Cup Soy Sauce
- 1/4 Cup Wild Rice
- 1/4 Cup Long Grain Brown Rice
- 1/2 TBSP Butter
- Sesame Oil
- Sesame Seeds
- Baby Corn or Other Veggie
- Boil both rices together in the appropriate amount of water (I used 1 1/2 cups for 1/2 cup of rice)
- Turn your oven to broil and set your oven rack to the middle or lower level.
- Place the salmon and your baby corn (or other veggie) in a pan or casserole dish.
- Mix the maple syrup and soy sauce and spoon about half of it on the salmon.
- Place the salmon under the broiler for approximately 10 minutes, or until done. Spoon the remainder of the sauce over the salmon about a minute before removing the salmon.
- Once the rice is cooked, add the butter to the rice and stir. Add a splash of sesame oil to the rice. Pour rice on plate.
- Plate your salmon on the rice and place the baby corn on top of the salmon.
- Spoon the sauce from the bottom of the pan on the fish and baby corn. Sprinkle with sesame seeds and chopped scallions.