Jul 09 2026
Restaurants›Front Street Pub & Eatery›Salmon Wild Rice Recipe

Salmon Wild Rice Recipe

Inspired by Front Street Pub & Eatery
Time1h 30m
Serves4

Grilled Chilean Salmon, parsley, Asiago & creamy dill-caper sauce. Served with wild rice & grilled asparagus

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Ingredients

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Salmon

Wild Rice

Grilled Asparagus

Creamy Dill-Caper Sauce

Garnish

Method

Prepare the Wild Rice

  1. 1

    Cook the Wild Rice

    In a medium pot, combine 1 cup of wild rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until the rice is tender. Drain any excess water and set aside.

Prepare the Salmon

  1. 2

    Season the Salmon

    Preheat the grill to medium-high heat. In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of lemon juice. Brush the mixture over the salmon fillets.

  2. 3

    Grill the Salmon

    Place the salmon fillets on the grill and cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and let rest for a few minutes.

Prepare the Asparagus

  1. 4

    Season the Asparagus

    While the salmon is grilling, rinse the asparagus and trim the ends. In a bowl, toss the asparagus with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.

  2. 5

    Grill the Asparagus

    Place the seasoned asparagus on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred. Remove from the grill.

Prepare the Creamy Dill-Caper Sauce

  1. 6

    Mix the Sauce

    In a medium bowl, combine 1 cup of mayonnaise, 1 cup of sour cream, 2 tablespoons of chopped fresh dill, 2 tablespoons of drained capers, 1 tablespoon of lemon juice, and 1 teaspoon of salt. Mix well until smooth and creamy.

Assemble the Dish

  1. 7

    Plate the Salmon and Rice

    On each plate, serve a portion of wild rice topped with a grilled salmon fillet. Drizzle with creamy dill-caper sauce.

  2. 8

    Add Asparagus and Garnish

    Arrange grilled asparagus on the side and sprinkle with chopped fresh parsley and grated Asiago cheese for garnish.

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