Grilled Salmon with Wild Rice and Steamed Broccoli

Name: Grilled Salmon with Wild Rice and Steamed Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Salmon fillet (about 170.1g, skin-on or skinless as preferred); 1.5 cups Wild rice (cooked); 1 cup Broccoli (steamed, about 240g); 1 tbsp Olive oil (extra virgin preferred); 1 wedge Lemon wedge (for squeezing over salmon)

954 kcal · 38 g protein · 15 minutes · 1 servings

Add to my plan

Grilled Salmon with Wild Rice and Steamed Broccoli

Enjoy a healthy and flavorful meal featuring tender grilled salmon paired with nutty wild rice and crisp steamed broccoli. This balanced dish is enhanced with a touch of olive oil and a fresh squeeze of lemon for a bright finish.

954 kcal 38 g protein 15 minutes

Ingredients

Salmon fillet 6 oz
Wild rice 1.5 cups
Broccoli 1 cup
Olive oil 1 tbsp
Lemon wedge 1 wedge

Method

Prepare the Wild Rice. If you have uncooked wild rice, rinse ½ cup under cold water. Place it in a pot with 1 ¾ cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender and water is absorbed. If you have pre-cooked rice, measure 1.5 cups and set aside.
Tip: Wild rice can take longer to cook than other rices; start it first to save time.
Prepare the Broccoli. While the rice cooks, wash the broccoli thoroughly and cut into florets if not pre-cut. Fill a pot with about 1 inch of water and place a steamer basket inside. Bring the water to a boil, add the broccoli to the basket, cover, and steam for 5-7 minutes until bright green and tender-crisp.
Tip: Avoid overcooking broccoli to retain nutrients and a pleasant crunch.
Prepare the Salmon. Pat the salmon fillet dry with paper towels. Brush both sides lightly with half the olive oil. Season with a pinch of salt and pepper if desired. Preheat your grill or grill pan over medium-high heat.
Tip: Drying the salmon helps achieve a nice sear.
Grill the Salmon. Place the salmon on the hot grill, 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. Brush with remaining olive oil halfway through grilling to keep it moist.
Tip: Use a spatula to gently flip the salmon to prevent it from breaking apart.
Plate and Serve. Place the cooked wild rice on your plate, add the steamed broccoli on the side, and top with the grilled salmon. Squeeze the lemon wedge over the salmon for a fresh, zesty flavor. Enjoy your nutritious and delicious meal!
Tip: Serve immediately for the best taste and texture.

Pro tips

If you don’t have a grill, you can cook the salmon in a non-stick skillet over medium heat.
To add extra flavor, marinate the salmon briefly in lemon juice and herbs before grilling.