Butter Poached Salmon & Wild Rice

Butter Poached Salmon & Wild Rice

by offthechaincooking

Butter poached salmon with wild rice is a luxurious and flavorful dish that’s perfect for a special occasion or a fancy dinner at home. The rich and tender salmon pairs perfectly with the nutty and chewy wild rice, creating a complex and satisfying flavor profile. Here’s everything you need to know to make this impressive dish at home.

This dish is rich and flavorful, with the butter poaching method keeping the salmon incredibly moist and tender. The nutty and chewy wild rice is the perfect accompaniment, offering a satisfying texture and earthy flavor that complements the salmon well. The dish is also surprisingly easy to prepare, making it a great option for a dinner party or a special night in with your significant other.

Overall, butter poached salmon with wild rice is an impressive and indulgent dish that’s sure to impress your guests and satisfy your taste buds. Give it a try and experience the luxurious flavors for yourself!

Butter Poached Salmon & Wild Rice

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Ingredients
  • 4 skinless salmon fillets, about 6 oz each
  • 1/2 cup unsalted butter, cut into small cubes
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme
  • Salt and pepper, to taste
  • 1 cup wild rice
  • 2 cups water
  • 1/2 tsp salt
  • 1 tbsp unsalted butter
  • 1/4 cup finely chopped onion
Directions
Step 1
For the Salmon:
Step 2
Preheat the oven to 250°F.
Step 3
In a large skillet, melt the butter over low heat. Add the garlic and thyme and cook for 2-3 minutes, stirring occasionally.
Step 4
Season the salmon fillets with salt and pepper and place them in the skillet with the butter mixture.
Step 5
Spoon the melted butter over the salmon fillets, making sure they are fully coated.
Step 6
Place the skillet in the oven and bake for 15-20 minutes, or until the salmon is cooked through and flaky.
Step 7
For the Wild Rice:
Step 8
Rinse the wild rice under cold water and drain.
Step 9
In a medium saucepan, bring the water, salt, and wild rice to a boil over high heat. Reduce the heat to low and simmer, covered, for 45-50 minutes, or until the rice is tender and the water is absorbed.
Step 10
In a separate pan, melt the butter over medium heat. Add the onion and cook for 3-4 minutes, or until the vegetables are softened.
Step 11
Add the cooked wild rice to the pan with the vegetables and stir well to combine. Cook for an additional 2-3 minutes, or until the rice is heated through.