Honey Glazed Salmon with Wild Rice

This is defiantly one of my favorite salmon recipes. I love this recipe, but I will warn you, it is not fast. It takes time, but is delicious.  

Ingredients

Salmon

• 1 1/2 pounds salmon, with the skin on
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 1 tablespoon olive oil

Salmon Glaze

• ¼ cup bourbon
• ¼ cup orange juice
• ¼ cup honey
• 1 tablespoon brown sugar
• 1 teaspoon orange zest
• ¼ teaspoon salt
• ½ teaspoon Dijon mustard

Wild Rice

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 ½ cups water
• 1 cup wild rice
• ¼ cup dried cranberries
• ¼ cup roasted pistachios, chopped

Directions

Salmon

1. Preheat oven to 375 degrees.
2. Place salmon, skin down, on a foil lined baking sheet and top with oil.  
3. In a small bowl, combine pepper, garlic powder and paprika. Top salmon with mixture.
4. Bake salmon for 10-15 minutes, or until fish reaches an internal temperature of 145 degrees.
5. Remove skin after cooking.

Salmon Glaze

1. In a medium size saucepan, combine bourbon, orange juice, honey, brown sugar, orange zest, salt and Dijon mustard.
2. Heat on medium-high and stir until ingredients boil.
3. Reduce heat to low and allow glaze to simmer for 20 minutes. Stir occasionally to prevent ingredients from burning.

Wild Rice

• In a large saucepan, add oil and garlic. Sauté 1-2 minutes, until fragrant.
• In saucepan, add water and rice to garlic and bring to a boil.
• Once boiling, cover and reduce heat to medium. Cook for 20-25 minutes.
• Add cranberries and pistachios to rice and simmer an additional 5 minutes,  or until rice is fully cooked.

To serve, plate salmon (skinless) and top with glaze. Serve rice on the side with your favorite non-starchy vegetable or salad.