Wild Salmon Dinner

Pan-sear wild Coho or Keta salmon and serve it with Cahokia high-protein rice and weekly greens; use cooked rice for the fastest version.

Serves: 2  ·  Total time: 35 min

From Iron & Acre

• 2 portions Wild-Caught Coho or Keta Salmon (5–7 oz each)
• 1 cup dry Cahokia High-Protein Wild Rice, or cooked rice prepared ahead
• 1 Weekly Greens package
• 2 tbsp Garlic and Basil Butter (optional)
• 1 Organic Lemon (optional when available)

From your pantry

• Olive oil
• Kosher salt
• Black pepper
• Water for dry rice

Method

1. For the fastest dinner, start with cooked Cahokia rice. From dry, cook 1 part rice with 3 parts water for 45 to 55 minutes according to the product directions.
2. Pat the salmon dry and season with salt and pepper. Heat a little olive oil in a skillet over medium-high.
3. Cook the salmon until it reaches 145°F or is opaque and separates easily with a fork, turning once; timing depends on thickness.
4. Warm the rice and quickly sauté the weekly greens. Use garlic-basil butter if selected.
5. Serve the salmon over rice with the greens. Add lemon if selected and available.

Storage and reheating

Refrigerate cooked salmon, rice and greens within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.

Food-safety note: Cook salmon to 145°F or until opaque and easy to separate with a fork. Reheat leftovers to 165°F.

Shop the ingredients

• Wild Caught Coho Salmon (5-7 oz) 2 Portions — Sitka Salmon Shares
• Wild Caught Keta Salmon (5-7 oz) 2 Portions — Sitka Salmon Shares
• Cahokia Rice - High Protein Wild Rice (2lb Bag) — Cahokia Rice
• Weekly Greens — Iron & Acre
• Garlic and Basil Butter (8oz) — Nordic Creamery
• Organic Lemons (2 lb) — Iron & Acre

Make This Meal