Now this is a fish dish you can really relish! We don't mean to embellish its considerable attributes, but the tomato-mustard combination with which you'll cover the salmon is a thing of true poetry and prose, pretty as a rose, fragrant for your nose. The wild rice that accompanies makes this dish extra nice. Wait, why are all of you throwing your tomatoes at us? And that hook is coming out…
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Simmering liquid should still be slightly bubbling. Don't worry if rice still has “bite” to it; wild rice has a firmer texture than regular rice.
Remove from burner, fluff, and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Cook the Salmon
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan.
Cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Remove salmon to a plate.
Reserve pan; no need to wipe clean.
Make the Relish
Return pan used to cook salmon to medium-high heat. Add butter and let melt. Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes.
Add ½ tsp. olive oil, tomatoes, garlic, and half the parsley (reserve remaining for garnish). Stir occasionally until tomatoes blister, 1-2 minutes.
Stir in mustard and a pinch of salt until thoroughly combined. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with tomato relish and garnishing rice with remaining parsley. Bon appétit!
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