📝 About This Recipe
This soul-warming bowl celebrates the nutty, earthy profile of authentic wild rice, a true aquatic grass native to the Great Lakes region. We pair the chewy, toasted texture of the grains with succulent, flaky Atlantic salmon and a vibrant medley of roasted root vegetables. Finished with a bright lemon-dill tahini dressing, this dish is a masterclass in balancing rustic textures with refined, heart-healthy flavors.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (Zizania) (rinsed thoroughly)
- 3 cups Vegetable or Chicken Stock (low sodium)
- 1 piece Bay Leaf (dried)
The Salmon
- 4 pieces Salmon Fillets (6 oz each, skin-on)
- 2 tablespoons Olive Oil (high smoke point)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
- 1/2 teaspoon Smoked Paprika (for a hint of warmth)
Roasted Vegetables
- 1 large Sweet Potato (peeled and cubed into 1/2 inch pieces)
- 2 cups Brussels Sprouts (halved and trimmed)
- 1/2 piece Red Onion (cut into wedges)
Lemon-Dill Tahini Dressing
- 1/4 cup Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (to balance acidity)
- 2 tablespoons Fresh Dill (finely chopped)
- 2-3 tablespoons Warm Water (to thin to desired consistency)
For Garnish
- 2 tablespoons Pumpkin Seeds (Pepitas) (toasted)
- 1 handful Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Rinse the wild rice under cold running water in a fine-mesh sieve for at least 30 seconds to remove any debris or bitterness.
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2
In a medium saucepan, combine the rinsed wild rice, stock, and bay leaf. Bring to a boil over high heat, then reduce to a low simmer, cover tightly, and cook for 45-50 minutes until the grains puff open to reveal a white interior.
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3
While the rice simmers, preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes, Brussels sprouts, and red onion with a tablespoon of olive oil, salt, and pepper on a large baking sheet.
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4
Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the sprouts are charred at the edges.
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5
Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and chopped dill in a small bowl. Gradually add warm water one tablespoon at a time until it reaches a creamy, pourable consistency.
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6
Pat the salmon fillets completely dry with paper towels. Season the flesh side with salt, pepper, and smoked paprika.
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7
Heat 1 tablespoon of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Once the oil shimmers, place the salmon skin-side down in the pan.
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8
Press firmly on the fillets with a spatula for 30 seconds to ensure the skin makes full contact with the pan. Cook undisturbed for 4-5 minutes until the skin is crispy and golden.
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9
Carefully flip the salmon and cook for another 2-3 minutes for medium-rare, or until it reaches your preferred level of doneness.
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10
Once the rice is done, drain any excess liquid and discard the bay leaf. Fluff the rice with a fork and let it sit covered for 5 minutes to steam.
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11
Assemble the bowls by portioning a generous base of wild rice, followed by a heap of roasted vegetables and one salmon fillet.
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12
Drizzle the lemon-dill tahini dressing over the top and garnish with toasted pumpkin seeds and fresh parsley. Serve immediately while warm.
💡 Chef's Tips
Use true 'Wild Rice' (Zizania) rather than a wild rice blend for the most authentic texture and flavor. Always pat your salmon skin dry before cooking; moisture is the enemy of a crispy skin. If the tahini dressing seizes (thickens suddenly) when adding lemon juice, don't panic—just keep whisking in warm water until it smooths out. For extra flavor, toast the dry wild rice in a teaspoon of butter for 2 minutes before adding the stock. Don't overcook the rice; it should be tender but still have a distinct 'pop' or chew when bitten.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry Riesling or Sauvignon Blanc to cut through the richness of the salmon. Serve with a side of steamed kale or a simple arugula salad for extra greens. A chilled sparkling cider or kombucha offers a refreshing non-alcoholic pairing. Add a dollop of Greek yogurt or a few slices of avocado for extra creaminess. Serve with a wedge of fresh lemon on the side for an extra hit of brightness.