FOOD CALCULATOR
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General
Ingredients 8 servings
Wild Salmon Fillets, prefrozen
4.0
pound(s)
Olive oil
3.0
tablespoon(s)
Soy sauce
3.0
tablespoon(s)
Honey
2.0
tablespoon(s)
Garlic, minced
3.0
piece(s)
Lemon, sliced
1.0
whole
Long-Grain Wild Rice Mix
2.0
cup(s)
Water
4.0
cup(s)
Broccoli Florets, prefrozen
1.0
pound(s)
Butter
4.0
tablespoon(s)
Vegan Butter
4.0
tablespoon(s)
Salt
1.0
teaspoon(s)
Black Pepper
0.5
teaspoon(s)
Dietary Restrictions
Dairy
Recipe Instructions
PRE-TRIP PREP: Freeze salmon fillets and broccoli in separate bags. Mix marinade (soy sauce, honey, olive oil, garlic) and store in a sealed container in cooler.
ON THE RIVER: Marinate thawed salmon in the soy-honey mixture for 30 minutes while cooking rice. Cook rice per package directions. Sauté broccoli in butter in a pan until tender-crisp, season with salt and pepper. Grill salmon skin-side down on an oiled skillet or grill over medium-high heat 4–5 minutes per side until cooked through. Serve over rice with broccoli and lemon slices.
