Grilled Sustainable Salmon Recipe
Kvarøy Arctic salmon, snap peas, organic wild rice pilaf, thai basil vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Grilled Salmon
For the Snap Peas
For the Wild Rice Pilaf
For the Thai Basil Vinaigrette
Method
Prepare the Wild Rice Pilaf
Cook the Rice
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened. Add the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender.
Season the Rice
Once cooked, fluff the rice with a fork and season with salt and black pepper to taste. Keep warm.
Grill the Salmon
Sauté the Snap Peas
Cook the Snap Peas
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the snap peas and sauté for 2-3 minutes until bright green and tender-crisp. Season with salt to taste.
Make the Thai Basil Vinaigrette
Blend the Vinaigrette
In a blender, combine the Thai basil leaves, olive oil, rice vinegar, honey, and salt. Blend until smooth. Adjust seasoning if necessary.
Serve
Plate the Dish
On each plate, serve a portion of wild rice pilaf, alongside the grilled salmon and sautéed snap peas. Drizzle with Thai basil vinaigrette before serving.
