Pan-Seared Salmon with Citrus Glaze and Wild Rice Pilaf

Rinse 1/2 cup wild rice blend under cold water until water runs clear.

In a small saucepan, bring 1 cup chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.

While rice is cooking, finely dice 1 small shallot and mince 1 garlic clove.

Zest and juice the orange and half lemon. Combine 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 teaspoon orange zest, 1 tablespoon honey, and 1 teaspoon soy sauce in a small bowl to make the citrus glaze.

Pat the 6 oz salmon fillet dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Place the salmon skin-side up in the pan and cook for 4 minutes until golden brown.

Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the salmon is cooked to medium (internal temperature of 125-130°F).

Pour half of the citrus glaze over the salmon during the last minute of cooking, allowing it to caramelize slightly.

In another small pan, heat 1 tablespoon olive oil over medium heat. Add the diced shallot and cook for 2 minutes until translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add 1 tablespoon dried cranberries, 1 tablespoon sliced almonds, leaves from 1 sprig of thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the shallot mixture. Sauté for 1 minute.

When the rice is done, fluff with a fork and fold in the shallot mixture.

Serve the salmon over the wild rice pilaf and drizzle with the remaining citrus glaze.