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Ingredients
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Main Ingredients
Seasoning and Cooking
Method
Preparing the Wild Rice
- 1
Cook the Wild Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of wild rice and 1 teaspoon of salt. Reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the grains have burst open. Remove from heat and let it sit, covered, for 10 minutes.
Preparing the Asparagus
- 2
Cook the Asparagus
While the rice is cooking, rinse the asparagus under cold water. Snap off the woody ends and discard. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and season with salt and pepper. Sauté for about 5-7 minutes until tender and vibrant green.
Cooking the Salmon
- 3
Sear the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. In the same skillet used for the asparagus, add another tablespoon of olive oil and heat over medium-high heat. Once hot, carefully place the salmon fillets in the skillet, skin-side down. Sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Finishing Touches
- 4
Serve
Plate the wild rice, top with the seared salmon, and arrange the sautéed asparagus on the side. Squeeze fresh lemon juice over the salmon for added flavor. Serve immediately.