Wild Salmon Recipe

Pan-Seared Salmon over Wild Rice and Kale

Serves 2

•    4 oz of wild rice

•    2 tbsp hemp seeds

•    1/4 of an avocado, cubed or sliced

Chimichuri Sauce

• 1 bunch of cilantro

• 1 glove of garlic

• 1/2 lemon, juiced

• 2 table spoons of extra virgin olive oil

• 1 table spoons of apple cider vinegar

Seared Salmon

•    3/4 lb of salmon (wild or organic if possible)

•    Olive oil (or coconut oil)

•    Salt, Pepper

•    4 cloves of garlic

•    Preheat oven to 350

Clean, dry, and lightly salt and pepper each side of the salmon.

In a pan that can be transferred into the oven, lightly coat with oil over medium-high heat. Add salmon, skin side up, and sear for 3 minutes on each side. Add whole garlic cloves and transfer to the oven to finish cooking, about 5 minutes for medium-rare.

While the salmon cooks, prepare rice according to the package instructions. Lightly saute kale with olive oil and garlic in a pan for 4 min and the arrange it with rice and top with salmon. Top with a drizzle of chimichuri sauce, a sprinkle of hemp seeds, reserved scallions, cilantro, and avocado, if you wish.