Mekong Flower Rice™ Recipes

Maple Mustard Wild Caught Salmon over Lemon Dill Rice

Rice: Jasmine Mekong Flower White

By:  Kris Kelly

 Salmon over Rice.jpg

Makes 4 servings

GF, Soy-Free, Nut-Free 

Ingredients: Maple Mustard Wild Salmon

2 lbs. wild caught salmon, ask butcher for center section cut into 4 fillets

3 Tablespoons Dijon mustard

(Optional: For mustard lovers, try substituting 3 Tablespoon whole grain mustard instead of Dijon and increase maple syrup to 3 Tablespoons)

2 Tablespoons real maple syrup

2 Tablespoons extra-virgin olive oil

¼ teaspoon ground coriander

¼ teaspoon ground cumin (optional)

3 teaspoons fresh thyme

¼ teaspoon Himalayan salt

Fresh cracked pepper to taste

Ingredients: Lemon Dill Rice

1 ½ cups Jasmine Organic Mekong Flower Rice (White)

2 ¼ cups vegetable stock or chicken stock

1 Tablespoon extra-virgin olive oil

2 cloves garlic, finely minced

½ yellow onion, finely chopped

2 Tablespoons fresh parsley, finely chopped

2-3 Tablespoons fresh dill, finely chopped (or to taste)

Zest of 1 large lemon

Juice of 1 large lemon (about 3 Tablespoons)

1 pinch Himalayan salt

Fresh cracked pepper to taste

Instructions: Maple Mustard Wild Caught Salmon

  1. Preheat oven to 400 degrees F.  
  2. Line a 9 x 13-inch baking dish with parchment paper. Lightly oil the parchment with olive oil and place salmon fillets, skin side down.
  3. Using a small bowl, combine Dijon mustard (or whole grain mustard), maple syrup, olive oil, coriander, cumin, fresh thyme, sea salt and fresh cracked pepper. Whisk to combine.
  4. Pour over salmon fillets and spread evenly to coat.
  5. Place in preheated oven for about 12-15 minutes. (Less if fillets are on the thin side and more if your fillets are thick).


Instructions: Lemon Dill Rice

  1. Using a large saucepan or enamel coated skillet, sauté onion in 1 Tablespoon olive oil until slightly translucent. About 3-4 minutes.
  2. Add finely minced garlic and give a good stir. Continue cooking another 1-2 minutes.
  3. Add a pinch of Himalayan salt and dry rice. Stir well to coat the rice. Continue cooking another 2-3 minutes.
  4. Add vegetable stock or chicken stock to the pot or skillet.
  5. Bring rice to a simmer. Place tight-fitting lid on pot or skillet and allow to simmer 15-18 minutes.
  6. Remove rice from the stove and fluff with a fork. Place lid back onto pot or skillet and allow to rest about 5-10 minutes.
  7. Remove lid and stir in lemon juice, lemon zest, fresh chopped dill, fresh chopped parsley, a nice pinch of Himalayan salt and fresh cracked pepper to taste.
  8. Transfer rice to a serving platter and place salmon fillets on top. Garnish with a little fresh lemon zest, fresh dill and fresh thyme leaves just before serving.