This salmon is great if you want to step outside your comfort zone when cooking. I didn’t have a lemon so I covered the salmon in orange juice to get a sweet and citrusy flavor, then I covered the filet with a Panko breadcrumb mix. I used salt, pepper, chopped mint, and various other seasonings and spices until I was satisfied with the flavor. I used the oven again just because it does not make a mess and is typically on the healthier side. I sautéed the halved and quartered carrots with some olive oil, salt, pepper, garlic, and a splash of red wine vinegar. The carrots give a crunchy texture to the dish. Wild rice is easy to make and tastes great. It has loads more flavor than white or brown rice. This is a dish that you can really make your own with whichever flavors you want. Salmon is very nutritious and high in omega-3, an essential FATTY ACID, and is a great protein to switch up your regular chicken or beef dinner. If you want to incorporate fish into you weekly diet be sure to look for sustainably sourced products, and stay tuned for some good recipes I find incorporating fish.
Recipe:
Start your rice. I used boxed rice so I just followed the instructions on the box and it said 30 minutes. If you want to make your own rice there are many rice recipes online. Hopefully soon I will have some on here too.
Mix Panko and other seasonings into a bowl, and preheat the oven to 450 F. I like to pour the bread crumb mix onto a plate after to make covering the filet easier.
Cover filet in salmon in some melted butter and orange juice, then thoroughly cover in seasoning mix.
Put salmon in the oven for 15 minutes or so depending on the thickness of the filet.
The carrots also take around 10- 15 minutes on medium heat tossed with olive oil and salt and pepper. I added a splash of red wine vinegar near the end to give the carrots a bit of tang.
Scoop your rice, place your carrots, set down your salmon and voila!
Keep calm and munch on.
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