This was a super easy dinner that I threw together one night. I’ve been trying to eat more fish, but I’m just not a big fan of the stuff. My mom always makes salmon this way and I really like it.
Preheat oven to 400° F. Place a piece of salmon skin side down on a baking sheet. Top the salmon with olive oil, lemon juice and capers. Place in the oven and cook for 10-15 minutes. That’s it for the salmon!
For the rice I made a combination of wild and brown rice.
- 1/2 cup of wild rice
- 1/2 cup of brown rice
- 2 1/2 cups of chicken stock
- 1 tbls butter
- Salt to taste
- 1/2 cup frozen peas
Wild rice requires a 3 to 1 ratio with liquid while brown rice requires a 2 to 1 ratio. Wild rice also takes slightly longer to cook. Therefore I started with the wild rice and all the chicken stock (also the salt and butter). Bring the liquid to a boil and simmer for 5 minutes before you add the brown rice. Then cook for about 20 minutes or until the rice is almost done. At this point you’ll want to add the frozen peas. Once the liquid has cooked down, your rice should be done.
That’s it! Super easy, right?