Salmon with Wild Rice & Great Northern Beans
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Ingredients
- 1 cup dry wild rice
- 4 skin-on salmon fillets (1 pound total)
- 1–2 tablespoons ghee, extra-virgin olive oil or avocado oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup honey
- 1 yellow onion, cut into ¼-inch slices
- 1 pound carrots, bias cut or oblique cut
- 1 teaspoon cumin seed
- 1 tablespoon chopped fresh thyme
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 2 cups baby arugula
FOR THE DRESSING
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil or avocado oil
- 1 teaspoon honey
- 1 teaspoon chopped fresh ginger
- Zest of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook wild rice according to package directions. Preheat oven to 375°. Line a baking sheet with parchment paper, and place salmon fillets on baking sheet, skin side down. Brush salmon with ghee or oil, and season with ¼ teaspoon each salt and pepper. Bake for 10–15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 135°–145˚.
- Meanwhile, in a large skillet over high heat, bring ⅓ cup honey to a boil for 2–3 minutes or until it thickens. Add onions, carrots, cumin seed, thyme, and pinch each of salt and pepper. Reduce heat to medium. Cook 10–12 minutes or until vegetables are tender and almost all liquid has evaporated. Set aside.
- To make the dressing, in a small bowl, whisk together lemon juice, oil and 1 teaspoon honey. Add ginger, lemon zest and ¼ teaspoon each salt and pepper.
- In a large bowl, toss cooked wild rice, beans, arugula and carrot mixture with dressing. Scoop rice mixture onto plates, and top each serving with a salmon fillet.
