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Baked Salmon Fillets on Wild Rice Pilaf

4 servings
Dinner

Nutritional Facts Per Serving

680
Calories
31.9 g
Protein
53.1 g
Carbs
3.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 680
  • Fat 38.2 g
    • Saturated   14.4 g
    • + Trans 
  • Cholesterol 115 mg
  • Sodium   486 mg
  • Carbohydrate 53.1 g
    • Fibre   3.9 g
    • Sugars  
  • Protein 31.9 g
    • Vitamin A 17 %
    • Vitamin C 18 %
    • Calcium 5 %
    • Iron 11 %

Method

Place the wild rice in a small pot with 1-1/2 cups of water and boil until firm-tender, about 20 minutes. Drain well and set aside. Preheat the oven to 425 degrees F. Melt the butter for the rice in a medium-sized pot set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the white rice, stock, thyme, pecans, cranberries and reserved wild rice. Bring to a boil and then cover, reduce the heat to its lowest and cook until the white rice is tender, about 15 to 20 minutes.

Meanwhile, place the salmon in a non-stick or parchment paper-lined baking dish. Drizzle with the orange juice and butter; sprinkle with the salt, pepper and thyme. Bake for 12 to 15 minutes, or until cooked through.

Spoon the rice onto four dinner plates. Set the salmon on top of the rice, spoon the fish's pan juices over top, and serve.

Serving Suggestions

Pair this nutritious salmon dish with one or two of the colourful salads found in our website recipe collection, such as Beet Salad with Fennel and Orange and Dilled Cucumber Salad.

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