This meal is simple but absolutely AH-mazing!  It’s 3 little processes put together to make for a lovely celebration or to make any day special.  The wild rice takes the longest to cook, almost an hour so let’s start with that.

1 cup wild rice

5-6 baby Bella mushrooms, chopped

2 shallots, minced

2 1/3 cup water or a combination of water and chicken stock

1 TBSP butter

Into a medium saucepan on medium-high heat, add butter to melt.  Add chopped mushrooms and shallots.  Cook and stir til tender, about 5 minutes.  Add rice, stirring to coat with fat and to get a little browning action (read FLAVOR).  Then, add your chosen liquid to the hot pan.  It’s going to steam up immediately so keep your hands and face back!  Bring it to a boil, reduce heat to simmer and place lid on pan.  Give it 55 minutes or until all liquid has been absorbed. Optional:  Stir in a few leaves of chard that have been sliced into thin confetti once the cooking is complete.  This makes it green and gorgeous and even more delish!

Now, the salmon!  Line a baking sheet with foil or parchment paper.  Preheat oven to 350 degrees.  Place the salmon filets, skin side down, on your lined pan.  Sprinkle a coating of Old Bay with Blackened Seasoning over the top.  (If you have regular Old Bay, just add a bit of brown sugar, honey or molasses.)  If you have balsamic vinegar, brush it on and smear the spices around to coat all the way to the edge.  I used Con Olio’s Espresso Bean balsamic vinegar and a swirl of their Blood Orange olive oil.  Yeah, baby!  For a final flourish, sprinkle with garlic salt flakes.  Now, into the pre-heated oven it goes!  Switch from conventional heating to broil (the pre-heating will begin to cook the fish through while the broiler browns the top.)  This should take 6-8 minutes, but watch closely so it doesn’t burn or over cook.  You can find specialty oil and vinegar shops in larger cities.  I found Con Olio on my last trip to Austin and went a little beserk (in a good way!).  Here’s a link if to their website for online shopping:   http://www.conolios.com/

For the zucchini shreds, you will need approximately 1 zuke per person.  Just wash and shred.  So easy!  You are going to love this!   Heat a large skillet to medium high heat and add 1 TBSP coconut oil.  When the oil is shimmering, add the shreds.  Salt with good salt (Himalayan or Celtic Sea Salt) to taste.  Stir and coat all shreds for 3-5 minutes, or until preferred doneness.

To plate:  Create a bed of the zucchini and top with the broiled-to-perfection salmon.  Spoon the wild rice next to this loveliness and get busy!