I’ve always loved dishes that feel simple but leave a lasting impression, and this wild salmon with spinach purée and wild rice is exactly that. I remember walking through the local market, spotting the perfect salmon fillets—vibrant, fresh, and full of life—and immediately knew they deserved a dish that celebrated their natural flavor. At home, I like to sear the salmon gently, letting the skin crisp up while keeping the inside tender and juicy. The spinach purée adds a smooth, earthy layer that feels like comfort on a plate, while the wild rice brings a nutty, hearty touch that makes every bite feel balanced and satisfying. I finish it with just a hint of lemon zest and a sprinkle of fresh herbs, letting the freshness shine without overpowering the salmon. For me, this isn’t just a meal—it’s a way to slow down, savor quality ingredients, and turn a simple dinner into something memorable.
Every time I prepare this dish, I’m reminded of how simple ingredients—fresh, high-quality salmon, vibrant greens, and nutty rice—can come together to create something truly special. Take your time with each step, savor the aromas, and enjoy the process as much as the plate itself. A squeeze of fresh lemon at the end isn’t just a garnish; it’s a little reminder that the best flavors often come from simplicity and care.
Servings: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
For the Salmon:
- 2 wild salmon fillets (approx. 150–180g each)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 1 tsp lemon zest
- 1 tsp fresh dill, chopped (optional)
Spinach Purée:
- 200g fresh spinach
- 1 small shallot, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 tbsp cream or Greek yogurt (optional for extra creaminess)
- Salt and pepper to taste
Wild Rice:
- 150g wild rice
- 400ml water or vegetable stock
- 1 tbsp butter or olive oil
- Pinch of salt
Instructions:
- Cook the Wild Rice:
- Rinse the wild rice under cold water.
- In a saucepan, bring water or stock to a boil, add rice, and a pinch of salt.
- Reduce heat to a simmer, cover, and cook for 35–40 minutes until tender. Drain any excess liquid, fluff with a fork, and stir in butter or olive oil.
- Prepare the Spinach Purée:
- In a skillet, heat olive oil over medium heat. Sauté shallot and garlic until translucent and fragrant.
- Add spinach and cook until just wilted. Remove from heat.
- Transfer spinach mixture to a blender or food processor, add cream or Greek yogurt, and blend until smooth. Season with salt and pepper to taste.
- Cook the Salmon:
- Pat the salmon dry, season with salt, pepper, and lemon zest.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place salmon fillets skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook for another 3–4 minutes, depending on thickness, until salmon is just cooked through.
- Assemble the Dish:
- Spread a generous layer of spinach purée on each plate.
- Place the salmon fillet on top of the purée.
- Serve with a side of wild rice. Garnish with fresh dill or a lemon wedge if desired.
Nutritional Values (per serving, approximate):
- Calories: 480 kcal
- Protein: 38g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 5g
- Sugar: 2g
This dish is one of my favorites when I want something nourishing yet elegant. The crispy, tender salmon, silky spinach purée, and nutty wild rice come together in a way that’s both comforting and refined. I hope you enjoy making it as much as I enjoy sharing it—every bite is a little reminder to slow down and savor good food.
When I sear salmon, I always reach for my favorite pan—it gives the skin a beautiful crisp while keeping the inside tender and juicy. I’ve tried many, but this one consistently delivers restaurant-quality results at home. If you want to recreate this dish exactly as I do, you can find it here on Amazon – https://amzn.to/4gLbYcY. It’s become a kitchen essential for me, and I hope it helps you achieve the same flawless salmon every time.