New Zealand King Salmon Recipe
Fresh dill lemon beurre Blanc -- Served with Minnesota wild rice and fresh asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Wild Rice
Rinse the wild rice under cold water. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender. Drain any excess water and set aside.
Cook the Asparagus
While the rice is cooking, prepare the asparagus. Trim the ends and steam or blanch the asparagus in boiling water for about 3-4 minutes, until bright green and tender-crisp. Drain and set aside.
Make the Beurre Blanc Sauce
In a small saucepan, combine fresh dill, lemon juice, and a pinch of salt. Bring to a simmer over medium heat, then whisk in the butter, piece by piece, until the sauce is smooth and emulsified. Remove from heat and set aside.
Cook the Salmon
Season the New Zealand King Salmon fillets with salt and black pepper. Heat a non-stick skillet over medium-high heat and add a bit of oil. When the oil is hot, add the salmon skin-side down and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Serve
On each plate, place a serving of wild rice, top with a salmon fillet, and arrange asparagus alongside. Drizzle with the dill lemon beurre blanc sauce before serving.