Panko Crusted Salmon with Wild Rice Pilaf

When easy meets fancy you get the most delicious salmon dinner in as little as thirty minutes!

#salmon #wildricepilaf #sofancy

#thirtyminutemeal #weeklymenuworthy #boujeekitchen

I'm always trying to find new high protein dishes to offer since my kiddos are relatively picky and often adverse to anything unfamiliar, however this dish was shockingly one that both of them devoured in minutes! Pilaf is also a great way to sneak in some extra veggies for your munchkins and salmon is always such an easy protein to dress up and sneak those healthy omegas in, too! You can also choose to serve a steamed veggie on the side to add in some extra greens if you'd like. And let's not forget to treat yo'self with a glass of Sauvignon Blanc! And be prepared, you'll want to add this one to your weekly menu!

Tips to Consider:

*Please Read!*

Cook the wild rice ahead of time so it is ready to go when it is time to make your pilaf. You can do this the day before or anytime prior that you have an hour to spare. You'll need about 2 cups of prepared wild rice, and typically this takes close to an hour on the cooktop. Once this step is out of the way, this salmon recipe only takes about thirty minutes to prepare!

*Time does not include the time taken to cook your wild rice, do this ahead of time as previously noted*

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Servings

What You'll Need:

For the Salmon:

• 1.25 lb salmon, cut into 4 filets, skins removed (ask your butcher)

• 1/3 cup mayo

• All juices of 1 and 1/2 lemons

• 1 1/2 tsp whole grain mustard

• 1 1/2 tsp honey mustard

• Pinch of sugar

• 1/3 heaping c panko

• 1/4 c scallions

• 1 tsp olive oil

• 1/4 tsp paprika

• A few pinches kosher salt

• Pinch pepper

• Extra lemon wedges, for serving

For the Pilaf:

• 2 cups wild rice, prepared according to directions

• 6 T unsalted butter, divided

• 1/4 cup baby carrots, chopped

• 1/2 cup sweet onion, diced

• 1/4 cup scallions, green and white parts

• 1/3 heaping cup cranberry and roasted almond salad topping

• 1/2 tsp kosher salt

• Pinch of pepper

How to Prepare:

*Preheat your oven to 350 degrees F*

1. Prepare your salmon by filleting off any skin if the butcher didn't do this and patting each filet dry with a paper towel. Lightly season with a pinch of kosher salt. Then, line a baking sheet with nonstick foil and place your filets on the sheet (You may want to gently grease with oil as well to ensure no salmon sticks when done).

2. In a small mixing bowl, combine your mayo, mustards, lemon juices, pinch of salt, pinch of sugar and pepper and whisk to combine. Set aside.

3. In another small bowl, prepare your crunchy salmon topping by combining the panko, paprika, pinch of salt, pepper, olive oil and sliced scallions and whisk with a fork to combine.

4. Start by spooning a generous helping of the creamy mayo mixture onto each filet and spread to coat the tops evenly.

5. Next, using clean hands, grab generous pinches of the panko mixture and sprinkle on top of the filets so that each will have a generous amount of that delicious, crunchy topping.

6. Place your salmon in the oven and get ready to start your pilaf. Your salmon will bake for about twenty minutes at 350 or until a thermometer reads 145 degrees F.

For the Pilaf:

1. While your salmon is baking, combine your cooked wild rice, onion and carrots with 4 T of butter in a large sauté pan over medium heat and stir to combine. Cook for about 10 minutes, stirring occasionally until the carrots are tender and onions translucent.

2. Then, add in your scallions along with your cranberry and almond salad topping, kosher salt and pepper and cook for about 5 minutes, then add in the last 2 T of butter and stir very well to combine. Test for seasoning.

3. Reduce heat to low to keep warm, giving another occasional stir until your salmon is complete. You can also take this time to cook up a steamed veggie to have on the side if you'd like!

4. Once your salmon is done, remove from the oven and plate a spoonful of the pilaf onto your plate, lay your salmon on top and give another lemon squeeze on y our salmon if you'd like. Serve with a hot veggie too if preferred. Enjoy!

Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen

"You will know the truth and the truth will set you free."

John 8:32