serves: 3-4 people
cook time: 45 min
WHAT YOU'LL NEED:
1 cup wild rice blend (uncooked)
1 lb. fresh salmon
1 head organic broccoli
2 cups organic spinach
2 tbsp avocado oil (1 each for salmon + veggies)
½ tsp sesame oil
lemon wedge
FOR THE SAUCE:
2 tbsp honey
2 tbsp sriracha
3 tbsp soy sauce
1 garlic clove (minced)
½ tsp sesame oil
1 tbsp water
HOW TO MAKE IT:
1 // cook wild rice blend as directed on packaging
2 // while rice is cooking, prep your veggies + make sauce. cut broccoli into similar size florets. to make sauce, combine sauce ingredients in a small bowl
3 // season salmon lightly w/ salt + pepper, then pour sauce over the salmon. transfer to a separate cast iron pan (pre-heated to medium heat) w/ avocado oil skin side down + gently press down. begin step 4 and come back to flip salmon 3-5 minutes later, remove skin once flipped, then flip one more time 3-5 min for good color (internal temp should reach 145 degrees)
4 // add avocado oil to a separate preheated pan + add broccoli, tossing occasionally over the next 6-8 minutes. when broccoli is tender but not soft, add spinach w/ small amount of sesame oil, salt + pepper, stir still softened. remove from heat + prepare to serve.
5 // to serve, spoon on a bed of wild rice to each plate, next a good amount of veggies. top w/ a piece of salmon + fresh lemon squeeze. optional to drizzle extra sriracha, honey and/or tamari over the top
TIP:
wild rice can take long to cook (about 45 min). give it a head start by about 25-30 min before cooking the veggies + salmon so they all finish at the same time + stay hot!
ENJOY + remember to tag @eatingwellwithkel while you're cooking!