Ingredients
Grilled Lemon Thyme Salmon:
6 wild sockeye salmon fillets (about 6 oz each)
2 lemons (1 zested and juiced, 1 sliced into rounds)
3 tsp fresh thyme leaves (or 1 tsp dried thyme)
Powdered garlic
Salt and freshly cracked black pepper, to taste
Wild Rice:
1 1/2 cups wild rice blend
3 cups low-sodium vegetable or chicken broth
1 bay leaf
1 tbsp butter or olive oil
Pinch of salt
Green Beans:
1 1/2 lbs fresh or frozen green beans, trimmed
Salt and pepper to taste
Instructions
1. Prepare the Salmon
Place the salmon fillets on a large pan lined with parchment paper. Sprinkle the filets with salt, pepper, and powdered garlic. Meanwhile, preheat your grill to medium-high heat (about 400°F). With this setup, you are ready for grilled wild sockeye salmon with lemon & thyme.
2. Prepare the Wild Rice
In a medium saucepan, bring the wild rice, broth, bay leaf, and a pinch of salt to a boil. Reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and has absorbed the liquid. Fluff with a fork and stir in a tablespoon of butter or olive oil.
3. Grill the Salmon
Oil your grill grates or use a fish grilling basket. Place the marinated salmon skin-side down on the hot grill. Cook for 4–5 minutes per side, depending on thickness, until the salmon flakes easily with a fork and has beautiful grill marks. Add lemon slices to the grill for a charred citrus garnish. This grilling method enhances the flavors of the wild sockeye salmon with lemon & thyme.
4. Blanch and Sauté the Green Beans
While the salmon cooks, blanch your green beans in boiling salted water for 2–3 minutes, then plunge them into an ice bath to preserve that vibrant green color. Drain and sauté in olive oil for 2–3 minutes with lemon zest, salt, and pepper for a simple but flavorful side.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Grill
- Cuisine: American