Grilled Salmon with Spinach and Wild Rice Pilaf

Ingredients

• Salmon fillet 5 oz
• Fresh spinach 1 cup
• Wild rice 1/2 cup
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Prepare the wild rice. If you don't have cooked wild rice ready, start by rinsing 1/4 cup of dry wild rice under cold water. Then, cook it in a pot with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for about 40-45 minutes until tender and water is absorbed. Drain any excess water. Set aside.
   Tip: You can cook wild rice in advance and refrigerate it to save time.
2. Prepare the spinach. Heat half the olive oil (1/2 tbsp) in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring often, until wilted and tender, about 3-5 minutes. Remove from heat and set aside.
   Tip: Be careful not to burn the garlic; cook it just until fragrant.
3. Season the salmon. Pat the salmon fillets dry with paper towels. Lightly brush both sides with the remaining 1/2 tbsp olive oil. Season with salt and freshly ground black pepper to taste.
   Tip: Drying the salmon helps achieve a nice sear.
4. Grill the salmon. Preheat a grill pan or outdoor grill over medium-high heat. Place the salmon skin-side down if it has skin. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
   Tip: Avoid moving the salmon too much to get a good sear.
5. Warm the wild rice pilaf. If the wild rice is cold, warm it gently in a microwave or in a pan over low heat. You can toss it with a small drizzle of olive oil or a pinch of salt for flavor.
   Tip: Add a squeeze of lemon juice for extra brightness if desired.
6. Plate and serve. Divide the wild rice pilaf evenly between two plates. Top each with the sautéed spinach and place the grilled salmon fillet on top or alongside. Serve immediately while warm.
   Tip: Garnish with fresh herbs like parsley or dill if available.

Pro tips

• Use a non-stick grill pan or well-oiled grill grates to prevent salmon from sticking.
• Let the salmon rest for a couple of minutes after grilling to keep it juicy.