Wild rice and vegetables paired with halal maple salmon

Ingredients

 

For the Salmon:

• 4 salmon fillets (6 oz each), skin removed
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce (ensure halal certified)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

For the Wild Rice:

• 1 cup wild rice blend
• 2 1/2 cups low-sodium chicken broth (halal certified) or vegetable broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1 tablespoon butter or olive oil

For the Vegetables:

• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

Prepare the Wild Rice:

1. Rinse the wild rice under cold water until water runs clear.
2. In a medium saucepan, combine rice, broth, bay leaf, and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and liquid is absorbed.
4. Remove from heat, discard bay leaf, and fluff with a fork. Stir in butter or olive oil.

Prepare the Maple Glaze:

1. In a small bowl, whisk together maple syrup, soy sauce, olive oil, minced garlic, grated ginger, lemon juice, salt, pepper, and red pepper flakes.
2. Reserve 2 tablespoons of the glaze for serving.

Prepare the Salmon:

1. Pat salmon fillets dry with paper towels and season with salt and pepper.
2. Heat a large oven-safe skillet over medium-high heat.
3. Add a little olive oil to the pan and sear salmon fillets for 3-4 minutes on one side until golden.
4. Flip the salmon and brush with the maple glaze.
5. Transfer skillet to preheated oven at 400°F (200°C) and bake for 8-10 minutes until salmon flakes easily with a fork.

Prepare the Vegetables:

1. While salmon is cooking, heat olive oil in a large pan over medium-high heat.
2. Add onion and cook for 3-4 minutes until softened.
3. Add garlic and cook for another minute.
4. Add carrots and cook for 5 minutes.
5. Add bell pepper and broccoli, cook for 4-5 minutes.
6. Add zucchini and cook for 2-3 minutes until all vegetables are tender-crisp.
7. Season with thyme, salt, pepper, and fresh parsley.

Assembly and Serving:

1. Serve the cooked wild rice as a base on each plate.
2. Top with the sautéed vegetables.
3. Place the glazed salmon fillet on top.
4. Drizzle with the reserved maple glaze.
5. Garnish with additional fresh parsley and lemon wedges if desired.

Halal Considerations:

• Ensure all ingredients are halal certified, especially soy sauce and chicken broth
• Use halal-certified butter or substitute with olive oil
• Salmon is naturally halal as it's a fish with scales
• Always verify that any processed ingredients meet halal standards

Tips:

• Don't overcook the salmon - it should be flaky and moist
• Wild rice can be cooked ahead of time and reheated
• Feel free to substitute vegetables based on seasonal availability
• For extra flavor, add a pinch of smoked paprika to the vegetables

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Serves: 4 people

Enjoy your homemade halal maple salmon dinner!