Baked Coho on a bed of Wild Rice & Maple Butternut Squash

Directions:

Preheat Oven to 450’ degrees.

Season salmon with salt and pepper.

Place salmon skin side down on a non-stick baking sheet or in oven proof pan. You may add a bed of lemon and onions slices on top of salmon if desired. Bake until salmon is cooked through, about 12 to 15 minutes.

Rinse the wild rice: Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Shake to drain.

Bring the rice and water to a boil: Place the rice in the saucepan and add 4 cups of water or stock, along with the salt (unless the stock is already salted). Bring to a boil over high heat.

Reduce to a simmer; When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan. Cook the wild rice: Cook at a simmer for 45 minutes.

Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender.

Drain the wild rice: When the rice is done, pour it into a strainer to drain off any remaining liquid. Fluff and serve: Fluff the rice with a fork and serve, or add it to any number of dishes for a delicious, nutty taste and chewy texture 1-2 butternut squash - peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil + 2 cloves garlic, minced 2 tablespoons of sumac seasoning salt and ground black pepper to taste 1/4 cup of maple syrup

Preheat oven to 400 degrees F

Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Season with sumac seasoning and maple syrup.

Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

*Let cool down for 4-5 minutes mix butternut squash with wild rice and place salmon over and enjoy.

*You may also add dried cranberries or huckleberries to the rice mix as well.*