Grilled Salmon with Wild Rice and Blood Orange Salad

Ingredients

• 1 (6 oz) skin-on salmon fillet
• 1 cup cooked wild rice blend
• 2 cups mixed greens (butter lettuce and romaine)
• 1 blood orange, segmented
• 1/2 small fennel bulb, thinly sliced
• 2 tablespoons chopped hazelnuts
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon extra-virgin olive oil (for dressing)

Instructions

1. Season the salmon fillet with sea salt, black pepper, and lemon zest. Let rest for 5 minutes.
2. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy.
3. Flip the salmon and cook for another 3-4 minutes until cooked through. Remove from heat and let rest.
4. In a bowl, combine cooked wild rice, chopped dill, and hazelnuts. Season with salt and pepper.
5. On a plate, arrange the rice mixture. Top with the salmon fillet, skin-side up.
6. In a separate bowl, toss mixed greens with blood orange segments, sliced fennel, and a drizzle of olive oil and lemon juice.
7. Place the salad on the plate next to the salmon and rice.
8. Garnish with additional dill and a sprinkle of sea salt.