{"id":429,"date":"2014-06-23T16:49:49","date_gmt":"2014-06-23T16:49:49","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=429"},"modified":"2014-06-23T16:49:49","modified_gmt":"2014-06-23T16:49:49","slug":"broiled-salmon-on-zucchini-shreds-with-wild-rice","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=429","title":{"rendered":"Broiled Salmon on Zucchini Shreds with Wild Rice"},"content":{"rendered":"

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This meal is simple but absolutely AH-mazing!\u00a0 It’s 3 little processes put together to make for a lovely celebration or to make any day special.\u00a0 The wild rice takes the longest to cook, almost an hour so let’s start with that.<\/p>\n

1 cup wild rice<\/p>\n

5-6 baby Bella mushrooms, chopped<\/p>\n

2 shallots, minced<\/p>\n

2 1\/3 cup water or a combination of water and chicken stock<\/p>\n

1 TBSP butter<\/p>\n

Into a medium saucepan on medium-high heat, add butter to melt.\u00a0 Add chopped mushrooms and shallots.\u00a0 Cook and stir til tender, about 5 minutes.\u00a0 Add rice, stirring to coat with fat and to get a little browning action (read FLAVOR).\u00a0 Then, add your chosen liquid to the hot pan.\u00a0 It’s going to steam up immediately so keep your hands and face back!\u00a0 Bring it to a boil, reduce heat to simmer and place lid on pan.\u00a0 Give it 55 minutes or until all liquid has been absorbed. Optional:\u00a0 Stir in a few leaves of chard that have been sliced into thin confetti once the cooking is complete.\u00a0 This makes it green and gorgeous and even more delish!<\/p>\n

Now, the salmon!\u00a0 Line a baking sheet with foil or parchment paper.\u00a0 Preheat oven to 350 degrees.\u00a0 Place the salmon filets, skin side down, on\u00a0your lined pan.\u00a0 Sprinkle a coating of Old Bay with Blackened Seasoning over the top.\u00a0 (If you have regular Old Bay, just add a bit of brown sugar, honey or molasses.)\u00a0 If you have balsamic vinegar, brush it on and smear the spices around to coat all the way to the edge.\u00a0 I used Con Olio’s Espresso Bean balsamic vinegar and a swirl of their\u00a0Blood\u00a0Orange\u00a0olive oil.\u00a0 Yeah, baby!\u00a0\u00a0For a final flourish, sprinkle with garlic salt flakes.\u00a0 Now, into the pre-heated oven it goes!\u00a0 Switch from conventional heating to broil (the pre-heating will begin to cook the fish through while the broiler browns the top.)\u00a0 This should take 6-8 minutes, but watch closely so it doesn’t burn or over cook.\u00a0 You can find specialty oil and vinegar shops\u00a0in larger cities.\u00a0 I found Con Olio on my last trip to Austin and went a little\u00a0beserk (in a good way!).\u00a0 Here’s a link if to their website for online shopping:\u00a0 \u00a0http:\/\/www.conolios.com\/<\/p>\n

For the zucchini shreds, you will need approximately 1 zuke per person.\u00a0 Just wash and shred.\u00a0 So easy!\u00a0 You are going to love this!\u00a0\u00a0\u00a0Heat a large skillet to medium high heat and add 1 TBSP coconut oil.\u00a0 When the oil is shimmering, add the shreds.\u00a0 Salt with good salt (Himalayan or Celtic Sea Salt) to taste.\u00a0 Stir and coat all shreds for 3-5 minutes, or until preferred doneness.<\/p>\n

To plate:\u00a0 Create a bed of the zucchini and top with the broiled-to-perfection salmon.\u00a0 Spoon the wild rice next to this loveliness and get busy!<\/p>\n","protected":false},"excerpt":{"rendered":"

This meal is simple but absolutely AH-mazing!\u00a0 It’s 3 little processes put together to make for a lovely celebration or to make any day special.\u00a0 The wild rice takes the longest to cook, almost an hour so let’s start with that. 1 cup wild rice 5-6 baby Bella mushrooms, chopped 2 shallots, minced 2 1\/3 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-429","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=429"}],"version-history":[{"count":1,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/429\/revisions"}],"predecessor-version":[{"id":431,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/429\/revisions\/431"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=429"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}