Lemon Herb Salmon with Harvest Rice and Sweet Salad

Lemon herb salmon with harvest rice and sweet salad is your ticket to a delicious seafood meal. We included these three recipes as a complete meal to provide an example of complementary meal parts that have a wow factor within and among the dishes. Cooking a complete meal helps to create positive food experiences by immersing you in the cuisine. You are stretched outside your comfort zone to try new recipes or create your own dishes. Each dish has different levels of interaction and requires a variety of cooking skills. Cooking with fresh ingredients helps to maximize the flavor of the meal. This new take on traditional grilled salmon combines lemon and herbs in a zesty sauce that complements the meaty and juicy flavor of fresh salmon. The diversity of colors, flavors, textures, and consistencies is what complements and enhances the salmon as well as the rice and salad. Weather permitting, you can cook the salmon on a cedar plank on the outdoor grill. Ensure that you soak the cedar plank in water for at least 2 hours (or according to package directions) before cooking in order to avoid flare-ups. If you cook the salmon indoors, cook it on an oiled baking sheet. Included below are the instructions for both cooking methods.

Yields 4

Lemon Herb Salmon with Harvest Rice and Sweet Salad

20 minPrep Time

40 minCook Time

1 hrTotal Time

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    For the Salmon:
  • 4 six-ounce salmon fillets
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • The juice and zest of 1 lemon
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • For the Rice:
  • 1 cup jasmine rice, dry
  • ½ cup wild rice, dry
  • 2-4 cups chicken broth
  • 1 small yellow onion, chopped
  • 1 small carrot, julienne
  • 1 tablespoon avocado oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • For the Salad:
  • 4 cups mixed greens
  • 2 cups orange segments (fresh or jarred)
  • 1/2 cup goat cheese, crumbled
  • 1 cup walnuts, roasted and broken into pieces
  • 1 tablespoon raspberry vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


    For the Salmon:
  1. If cooking outdoors on a grill, soak one 16”x7’ cedar plank (food grade, not from the hardware store 🙂 in water for 2 hours (or according to package instructions) prior to cooking to prevent flare-ups. Pre-heat the grill to medium-high heat.
  2. If cooking indoors in the oven, oil the bottom of a large baking sheet (11”x17”). Pre-heat the oven to 400-degrees.
  3. In a small saucepan, make a roux by melting the butter in the pan, and then whisking in the flour. Whisk in the chicken broth, dried basil and dried oregano, lemon juice and zest, and salt and pepper to taste. Let simmer 5-10 minutes or until thickened. Keep warm until needed.
  4. Season the salmon with salt and lemon pepper. Drizzle ½ the sauce onto both sides of the uncooked salmon. Place the salmon on the cedar plank (if cooking on the grill) or on the baking sheet (if cooking in the oven). Cook approximately 10 minutes or until the fish is flaky.
  5. Top with the fresh herbs as desired.
  6. Serve the remaining sauce at the table.
  7. For the Rice:
  8. In separate pans, cook the jasmine and wild rice according to package directions, substituting chicken broth in place of water.
  9. In a non-stick skillet, sauté the onion and carrot in 1 tablespoon avocado oil until the onion is translucent and the carrot is tender – approximately 5 minutes.
  10. Combine the jasmine rice, wild rice, onion, carrot, salt, pepper, and garlic powder in a mixing bowl. Adjust seasoning as desired.
  11. For the Salad:
  12. In a large salad bowl, combine the mixed greens, orange segments, goat cheese, and walnuts. Whisk the olive oil, raspberry vinegar, salt, and pepper in a separate small bowl. Toss the dressing into the salad, or serve the dressing on the side.

Creative Alternatives:

Bright Line: Omit the flour. Keto/Atkins: Omit the rice dish. Omit the orange segments in the salad (you could substitute grape tomatoes or similar vegetable). Paleo: Omit the rice dish and the salt. Vegan: Use the vegetarian option, and also omit the goat cheese or use crumbled tofu. Vegetarian: Omit the salmon – just use the rice and salad recipes. Is there another alternative diet that we should include in this list? Let us know!

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