Pan-seared Salmon Recipe

Rinse 1 cup wild rice blend under cold running water using a fine-mesh sieve. Drain well.

In a medium saucepan, bring 2½ cups stock and ½ tsp salt to a boil. Add rinsed rice, return to a simmer, reduce heat to low, cover, and cook for 40–50 minutes until grains split and tender. If liquid is absorbed before rice is tender, add 2–4 tbsp hot water and continue cooking until done.

When tender, remove from heat, stir in 1 tbsp butter, fluff with a fork, cover and keep warm until serving.

Preheat a grill pan or heavy skillet over medium-high heat until hot. Toss 2 trimmed fennel bulbs (halved or quartered) with 1 tbsp olive oil, ½ tsp kosher salt, ¼ tsp pepper and 1 tsp lemon zest.

Place fennel pieces cut-side down on the hot pan. Cook undisturbed for 4–6 minutes until deep golden grill marks form, then flip and cook 3–4 minutes more until fennel is tender when pierced with a knife.

Transfer fennel to a warm plate and keep covered while you cook the salmon.

Heat 1 tbsp butter in a small skillet over medium heat. Add 1 finely minced shallot and sauté 2–3 minutes until softened and translucent but not browned.

Add ¼ cup dry white wine (or ¼ cup stock) to deglaze the pan. Scrape any browned bits and simmer until liquid reduces by about half, about 2–3 minutes.

Lower heat to medium-low and add ½ cup heavy cream. Stir and cook gently 3–5 minutes until sauce thickens slightly and coats the back of a spoon.

Stir in 2 tbsp chopped dill, 1 tbsp chopped tarragon, 1 tbsp lemon juice, 1 tsp Dijon mustard, ¼ tsp salt and ¼ tsp black pepper. Taste and adjust seasoning. Keep warm on the lowest heat or remove from heat and rewarm briefly before serving.

Pat 4 salmon fillets dry with paper towels. Season both sides with 1½ tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently to adhere.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 2 tbsp olive oil and swirl to coat.

Place salmon fillets skin-side down in the pan, spacing them so they don't touch. Press lightly with a spatula for the first 15 seconds to ensure even contact.

Cook skin-side down for 4–6 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side. Reduce heat to medium if skillet becomes too hot.

Flip each fillet carefully and add 1 tbsp butter to the pan. Tilt the pan and spoon melted butter over the fillets (baste) for 30–60 seconds for a medium doneness (salmon will register ~120–125°F / 49–52°C for medium-rare to medium). Cook a little longer if you prefer more done.

Remove salmon to a plate and tent loosely with foil to rest for 2–3 minutes.

If the sauce was removed from heat, briefly rewarm it over low heat while the salmon rests. Taste and correct seasoning with a pinch of salt or splash of lemon juice if needed.

To serve: divide warm wild rice among 4 plates, place grilled fennel alongside, top with a salmon fillet, and spoon 2–3 tablespoons of dill tarragon cream sauce over the salmon. Garnish with lemon wedge and dill sprig.