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…
Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 17-20 minutes.
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.
Make the Relish
Return pan used to sear 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) to hot pan. Stir occasionally until tomatoes blister, 1-2 minutes.
Add mustard and thoroughly combine.
Remove from burner. Remove relish to a plate.
Wipe pan clean and reserve.
Cook the Salmon
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan.
Cook undisturbed until browned, 3-4 minutes.
Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Remove from burner.
Finish the Dish
If desired, remove salmon skin with a fork before serving.
Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!