with Wild Rice and Summery Veggies
Get ready for bright summer flavours to take centre stage in tonight's dinner. Crisp baby cucumbers, sweet stone fruit and snappy asparagus are some of season's best offerings, and they're all part of this delicious grilled dish.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Wild Rice Medley
0.5 cup
Asparagus
227 g
Stone Fruit
1 unit(s)
Mini Cucumber
1 unit(s)
Baby Spinach
56 g
Dill
7 g
White Wine Vinegar
1 tbsp
Apricot Spread
2 tbsp
Vegetable Stock Powder
1 tbsp
Whole Grain Mustard
1 tbsp
Goat Cheese, crumbled
0.25 cup
Unsalted Butter
1 tbsp
Oil
2 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Stir together stock powder, wild rice medley, 1 tbsp (2 tbsp) butter, 1 cup (2 cups) water and 1/8 tsp salt in a medium pot (use same for 4 ppl). Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-24 min.
- Remove the pot from heat. Set aside, still covered.
- Trim and discard bottom 1 inch from asparagus.
- Thinly slice cucumber.
- Cut four sections off stone fruit, avoiding the pit.Thinly slice each section.
- Finely chop dill.
- Add vinegar, half the mustard and 1/2 tbsp (1 tbsp) apricot spread to a large bowl. Season with salt and pepper. Stir to mix. This is your dressing.
- Add remaining mustard, remaining apricot spread and half the dill to a small bowl. Stir to mix. This is your glaze.
- When rice is halfway done, pat salmon dry with paper towels, then rub 1/2 tsp oil all over each piece. Season with salt and pepper.
- Add asparagus and 1 tsp (2 tsp) oil to baking sheet. Season with salt and pepper. Toss to coat.
- Add salmon to one side of grill, skin-side down. Close lid and grill, flipping halfway if skin begins to burn, until salmon is cooked through, 6-8 min.** (NOTE: Don't overcrowd your grill. Grill in batches if there isn't enough space.)
- Add asparagus to other side of grill, Close lid and grill until lightly charred and tender, 3-6 min
- Once cooked, transfer salmon and asparagus to the same baking sheet and cover to keep warm.
- Fluff rice with fork. Stir in remaining dill.
- Add stone fruit, cucumber and baby spinach to bowl with dressing. Toss to coat.
- Divide rice, salmon and salad between plates.
- Spoon glaze over salmon.
- Sprinkle goat cheese over salad.
730
kcal
Calories
31
g
Fat
10
g
Saturated Fat
75
g
Carbohydrate
23
g
Sugar
6
g
Dietary Fiber
37
g
Protein
110
mg
Cholesterol
950
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
