Lemon Herb Grilled Salmon With Wild Rice Pilaf Recipe

About this recipe

A vibrant lunch featuring flaky salmon infused with fresh herbs and lemon, paired with a nutty wild rice pilaf and sautéed zucchini for a balanced and flavorful meal.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Thyme Bunched Herb
• - Mowi Scottish Salmon Fillets
• - Grilled Zucchini In Olive Oil
• 1 Piece Lemon Grass Bwfo
• 80G Garlic Roasted Sesame Seeds, 80G
• - Bwfo Organic Wild Rice
• 1 L Olive Oil – Organic
• 1 Lemon - 1 Each
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the wild rice under cold water and soak it for 10 minutes to soften it slightly.
2. 2. Bring a pot of water to boil, add the soaked wild rice, and cook for 25 minutes until tender.
3. 3. While the rice cooks, season the salmon fillets with salt, pepper, minced garlic, fresh parsley, thyme, and a drizzle of olive oil.
4. 4. Heat a grill pan over medium heat and grill the salmon fillets for 4-5 minutes on each side until cooked through and golden.
5. 5. Slice the zucchini into thin rounds and sauté them in a skillet with olive oil, garlic, salt, and black pepper for 5 minutes.
6. 6. Once the rice is cooked, drain any excess water and toss with chopped parsley and a squeeze of lemon juice.
7. 7. Plate the wild rice pilaf as a base, arrange the grilled salmon on top, and serve with sautéed zucchini on the side.
8. 8. Garnish the dish with a wedge of lemon for an extra burst of citrus flavor.