•2 salmon filets
•2 garlic cloves
•2 tsp grainy mustard
•4oz grape tomatoes
•1 tsp butter
•1/4 oz of parsley
•1/2 cup wild rice
•2 cups broccoli
Bring medium pot of wild rice with 1 1/2 cups of water to boil. Lower temp to simmer and cover. While rice cooks steam the broccoli.
Halve tomatoes. Mince garlic. Stem parsley. Pat salmon dry and season with salt and pepper.
Place a pan over medium heat. Add 1 tsp of olive oil. Cook salmon on each side for 4-6 minutes until browned. While salmon cooks, make the tomato topping. In a pan on medium heat add butter and let melt. Add 1 tsp of olive oil, tomatoes, garlic and half the parsley. Stir occasionally till tomatoes blister. Add mustard and a pinch of salt.
Plate broccoli, rice, salmon and top the salmon with the tomato topping. Enjoy!