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1 Lemon, juiced
1 Shallot, peeled and finely diced
1 Tbsp. Parsley, minced
1 pound String Beans or Green Beans, stems removed
12 ounces Salmon, defrosted, cut in half
2 Tbsp. Olive Oil
6 ounces Wild Rice, rinsed clean
Pepper
Salt
In a medium saucepan with a tight fitting lid, bring the wild rice, 2 1/4 cups water, 1 Tbsp. oil and a pinch of salt to a boil over high heat. Cover and reduce flame to maintain a slow simmer. Cook the rice until tender, about 20 minutes.
Five minutes after the rice has been covered, in a large sauté pan with a lid over medium heat, bring the remaining water, oil, parsley and lemon juice to a simmer. Add the salmon, skin-side down, and cover for 5 minutes. Add the shallot and string beans, season with a pinch of salt and pepper, and cover for another 5 minutes. Divide the rice among two plates and top each with a piece of salmon and half of the green beans and shallots. Serve immediately.
