And the skin’s the best part!

Yields2 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

HERE'S WTF YOU NEED:
 2 salmon fillets, skin on
 ½ cup muscovado sugar
 1 tsp garlic powder
 2 tsp Ancho Chile powder
 1 tsp malt vinegar
 sea salt to taste
 100 g butter, unsalted
 6 cloves garlic, sliced
 1 cup wild rice
 2 cups hot water

HERE'S WTF YOU DO:
1

Rinse once and then soak your wild rice in a bowl of room temperature water for 5 minutes.

2

Line a baking sheet with parchment paper and lay your salmon fillets skin side down. In a bowl, mix together the sugar, garlic powder, chile powder and malt vinegar. Spread the mix on top of the fillets, gently pressing it into the skin and let this marinate in the refrigerator for 20 minutes.

3

In the meantime, melt 80 gms butter in a deep pan over low heat and gently sauté the garlic for a few minutes, careful not to burn it. Then pour in the drained wild rice and toss for a few more minutes. To this, add the 2 cups of hot water and salt, cooking this covered on medium heat for 30 minutes and then uncovered for 10 minutes, the water should have all evaporated by now. Fluff the rice with a fork and leave covered until ready to eat.

4

In the last 25 minutes of your rice cooking, remove your salmon from the refrigerator and let it sit at room temperature for 5 minutes. Now heat your oven to 250°F. Sprinkle your fish with sea salt and set the tray into the oven at center level, baking until opaque pink in the center. This should take around 20-40 minutes, depending on its thickness, but will give you juicy and flaky fish every time.

5

Now trust us on this next part. Remove the salmon from the oven, turn it to broil and let it heat up. Meanwhile, flip your salmon so that it’s skin side up, dab any moistness with a paper towel, brush with the remaining butter and return to the oven to broil for 3-6 minutes. Or until slightly charred and crisp around the edges.

6

Plate up, maybe throw in a light side salad of baby spinach and enjoy. Now stuff that in your fuckin face!

Ingredients

HERE'S WTF YOU NEED:
 2 salmon fillets, skin on
 ½ cup muscovado sugar
 1 tsp garlic powder
 2 tsp Ancho Chile powder
 1 tsp malt vinegar
 sea salt to taste
 100 g butter, unsalted
 6 cloves garlic, sliced
 1 cup wild rice
 2 cups hot water

Directions

HERE'S WTF YOU DO:
1

Rinse once and then soak your wild rice in a bowl of room temperature water for 5 minutes.

2

Line a baking sheet with parchment paper and lay your salmon fillets skin side down. In a bowl, mix together the sugar, garlic powder, chile powder and malt vinegar. Spread the mix on top of the fillets, gently pressing it into the skin and let this marinate in the refrigerator for 20 minutes.

3

In the meantime, melt 80 gms butter in a deep pan over low heat and gently sauté the garlic for a few minutes, careful not to burn it. Then pour in the drained wild rice and toss for a few more minutes. To this, add the 2 cups of hot water and salt, cooking this covered on medium heat for 30 minutes and then uncovered for 10 minutes, the water should have all evaporated by now. Fluff the rice with a fork and leave covered until ready to eat.

4

In the last 25 minutes of your rice cooking, remove your salmon from the refrigerator and let it sit at room temperature for 5 minutes. Now heat your oven to 250°F. Sprinkle your fish with sea salt and set the tray into the oven at center level, baking until opaque pink in the center. This should take around 20-40 minutes, depending on its thickness, but will give you juicy and flaky fish every time.

5

Now trust us on this next part. Remove the salmon from the oven, turn it to broil and let it heat up. Meanwhile, flip your salmon so that it’s skin side up, dab any moistness with a paper towel, brush with the remaining butter and return to the oven to broil for 3-6 minutes. Or until slightly charred and crisp around the edges.

6

Plate up, maybe throw in a light side salad of baby spinach and enjoy. Now stuff that in your fuckin face!

CRISPY SKIN SALMON AND WILD GARLIC RICE

Send this to someone who can't cook!