• Ingredients:
  • 2 tablespoons butter
  • 1 cup wild rice
  • 1 cup water
  • 1 cup vegetable broth
  • 4 (4oz) salmon fillets
  • ½ teaspoon coarse salt
  • fresh ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • 3 tablespoons white white or vegetable broth
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 1 teaspoon dried dill
  • 1 cup frozen peas
  • salt and pepper

What to do when salmon has been fishin’ for something fun for dinner? Call on the FunGuy for a fintastic recipe recommendation of course!

Our recommendation is this recipe of simple seared salmon served in a creamy yogurt based sauce brimming with sliced mushrooms and green peas. Just add wild rice for a well rounded plate. 

It’s sure to hook the whole family!

DIRECTIONS:

  1. Melt the butter in a medium sized pot over medium heat. Add the rice to the pot and stir well to coat the rice in the butter. Allow it to cook, stirring frequently, for about 3-5 minutes or until the rice has browned lightly and has a nutty fragrant smell. Pour the water and broth into the pot and stir. Bring the pot to a boil, cover and reduce heat to low and allow it to cook for 20-25 minutes or until rice is tender. Turn off the heat and remove the lid to fluff the rice. Cover again to keep it warm until ready to serve. 
  2. While the rice cooks prepare the salmon and sauce. 
  3. Lay the salmon on a clean surface, pat each side dry with paper towels, and sprinkle each side with the salt and black pepper. 
  4. Heat the olive oil in a saute pan over medium-high heat. Add the garlic and shallots to the pan and saute them for 2 minutes. Lay the salmon in the pan, searing and cooking 4-5 minutes on each side. Salmon is done with the flesh flakes. Transfer the salmon to a clean plate and cover with tented aluminum foil to keep warm. 
  5. Add the FunGuy mushrooms to the pan and saute for 3 minutes. Pour the white wine or broth into the pan, scraping the bottom to loosen any crispy bits that have been stuck to the bottom. Reduce the heat to medium and allow the wine to evaporate. 
  6. Whisk the yogurt, milk, and dill in a bowl. Turn the heat down to low on pan with the mushrooms and pour the yogurt and milk mixture into the pan, stirring to make a loose sauce. Stir in the peas and transfer the salmon fillets back into the pan. Allow the sauce to simmer around the salmon for 3-4 minutes until it’s thickened slightly. Turn off the heat. 
  7. When ready to serve, spoon the rice on the plate and top with a salmon fillet and the mushroom sauce  on top. Serve immediately. 

Have a Fun meal!