Wild Caught Alaskan King Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Grains

   In a medium pot, combine brown rice, red quinoa, and black barley with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until grains are tender. Fluff with a fork and set aside.

2. 2

   Grill the Salmon

   Preheat a grill or grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for about 5-7 minutes per side or until the fish flakes easily with a fork. Remove from grill and let rest.

3. 3

   Sauté the Kale

   In a skillet, add a tablespoon of olive oil and heat over medium. Add the kale and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.

4. 4

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Toss seasonal vegetables in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

5. 5

   Prepare the Lemon Cream Sauce

   In a saucepan, heat heavy cream over medium heat. Stir in lemon juice and cook for 3-4 minutes until slightly thickened. Season with salt and pepper to taste.

6. 6

   Assemble the Dish

   On each serving plate, create a bed of the grain mixture. Place sautéed kale on top, followed by the grilled salmon. Arrange roasted vegetables around and drizzle with lemon cream sauce. Garnish with fresh dill.