Prep+Cook Time: 30 min.
Difficulty Level: Easy
What you’ll need:
4 cups of cooked whole grain wild rice UNPROCESSED! Which means NO Uncle Bens or any other brand with added “seasonings”, meaning CHEMICALS!”
3 4oz pieces of salmon
1/3 cup onion, chopped
1 heaping Tbsp of minced fresh ginger root or 2 tsp of ground ginger
1 heaping Tbsp of minced garlic
1/4 cup PLUS 3 Tbsp Braggs Liquid Aminos (available at most health food stores) OR 1/4 cup low sodium soy sauce
1 Tbsp Agave Nectar (plus a little extra for drizzling) Yes, you can use honey instead!
1 cup of shelled edemames
1/4 cup toasted pecan pieces (place on cookie sheet. toast in 350 degree oven for 5-10 min. watch carefully!)
handful of flat leafed parsley
2 green onions, sliced
fresh ground black pepper
Okay, let’s get started. I know everybody is hungry. Wild rice takes forever to cook. To save time, I like to cook it ahead, at the beginning of the week, so it will be ready to use. It stores fine in the fridge and/or freezer. Take note I am using 4 cups of wild rice, measured AFTER it’s been cooked! If you cook 4 cups of dried wild rice for this recipe, you will have a ton of rice coming out of your yin yang!
Wild rice in its natural form has a nutty flavor. It’s actually not rice at all but a type of grass seed, which classifies it as GLUTEN FREE. Whoop Whoop! I like to use Lundberg Farms WildBlend rice.
Because of its earthy flavor it’s a good idea to use chicken stock instead of water. That way it’s already got some flavor when you’re ready to use it. You’ll just be re-heating it and you don’t want to add a ton of stuff forcing you to stir it into a mushy mess. **If you plan on using chicken stock to cook your rice for this recipe, USE HALF of the amount of Braggs Liquid Amino or soy sauce.** Alright. I think we have the wild rice under control. The rest is pretty easy.
The first thing you want to do is place your salmon pieces in a little marinade using the 3 Tbsp Braggs and the Tbsp of Agave nectar. Set aside. It will cook best at room temperature. (It’s safe MOM. I promise you!)
Begin with a Tbsp of olive oil in your pan or wok on medium heat. Saute the onions, ginger and garlic until they are nice and tender, about 15 minutes or so.
Remove the onions, garlic and ginger and set aside. Wipe out the pan with a damp cloth, add another Tbsp of olive oil and increase the heat to medium-high. Prepare the salmon by blotting the fish with a paper towel to remove any extra liquid. You want the fish dry when you place it in the pan. It will create a nice brown, caramelized exterior for the fish and prevent any hot grease splatter. Cook for 4 minutes and flip, using a spatula, and cook for 3 more minutes. When it’s done it should be firm to the touch but a little pink inside. You don’t want to dry it out. Set aside. (bad picture but you get the idea)
You’re almost done! Gather the rest of your ingredients where you can easily grab them. You’re about to get movin’. It should look something like this.
Get your pan ready by wiping it out once again with a damp cloth. Another Tbsp of olive oil goes in and heat on med-high. Throw in the edemames, parsley, onion, garlic and ginger mix, a little cracked black pepper and the Braggs or soy sauce. It should heat through in less than a minute. Gently fold in the cooked wild rice then remove from heat. The salmon should still be warm. Flake apart, into big chunks, using a fork or your CLEAN hands. Lightly fold the chunks of salmon back into the pan with the rice. The last step is THE MOST IMPORTANT of them all. Taste it.
Drizzle with a little agave nectar, sprinkle on the toasted pecans, which perfectly compliments the wild rice, and top with some sliced green onion.
You’re all done! You made it! That wasn’t so bad was it? Now go eat!