A Return from Indulgence: Crisped Salmon over Wild Rice and Vegetables

I had a wonderful weekend in Paris catching up with Lindsey and although I think we got plenty of exercise traipsing the city, we also ate our share of rich, delicious food.

Confit de Canard at Bistrot Henri

I got my all-time favorite dish, confit de canard and had not one, but two shwarma kebabs by the end of the weekend, plus a croque monsieur.

Kebab #1 in the Latin Quarter

I'll never be a dieter, I like food too much, but even if I can't help indulging when I'm in Paris, I know how to reel it back in when I'm at home. I missed my morning workout to pick Dave up at the airport this morning and despite having so much work to do today, I actually took a lunch, heading out for a run through the vineyards. It was warm, but with the slightest breeze of fall in the air. I realize that I really don't like running, and much prefer my pilates, yoga or weights at home. But I do love getting out to explore the area near our house and even if I may only jog for a few minutes before slowing to a fast walk, even 30 minutes being out in the fresh air and sunshine is invigorating.

Vineyards near our house, Mont Blanc in the distance

I knew I'd be up for a healthy dinner and just imagining all the treats Dave had when he was in the US and Mexico led me to believe he'd feel the same. He was anxious for some 'Lo Food'. This salmon is becoming my signature dish, but it hasn't gotten old yet. Today I paired it with some wild rice and thin vegetable strips. It hit the spot for both of us.

Crisped Salmon over Wild Rice and Vegetables

2 salmon fillets
wild rice
vegetables (bell peppers, string beans, snap peas, etc)

Prepare the salmon according to this previous recipe

Prepare wild rice according to the box directions, using chicken broth as the liquid and seasoning to your tastes. I like salt and pepper with a bit of crushed red pepper.

Vegetables: I chose red and yellow bell peppers, mangetout and green onions and sliced them into thin strips. I actually steamed them over the rice while it was cooking for just a few minutes. Then right before I was ready to serve it, I toss it in a dry hot pan, then swirled a little chile oil and seasoned with salt and pepper.


Results: So satisfying as the salmon is crispy so you feel like you're indulging but really there's very little oil used. I really liked the bright colors of the vegetables and the thin slices made the dish more delicate than I usually am with my food (usually I'm just in a hurry to get it finished!)