Pan-Seared Salmon with Honey-Mustard Glaze, Roasted Brussels Sprouts, and Wild Rice

Preheat the oven to 425°F. Bring 2.5 cups of low-sodium chicken broth to a boil in a medium saucepan with 1/2 tsp of salt. Stir in 1 cup of uncooked wild rice blend, reduce heat to low, cover with a tight-fitting lid, and simmer for 25 minutes until tender and liquid is absorbed.

While the rice cooks, trim the ends from 1 lb of fresh Brussels sprouts and cut each in half lengthwise. Toss the halved Brussels sprouts with 2 tbsp of olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper on a sheet pan.

Peel and smash 2 raw garlic cloves with the side of a knife and scatter them among the Brussels sprouts. Roast in the preheated oven for 20 to 25 minutes, tossing halfway through, until the sprouts are golden brown and crispy on the edges.

Zest 1 whole orange to get 1 tsp of zest, then cut the orange in half and squeeze to yield 2 tbsp of fresh juice. Strip the leaves from 2 tsp of fresh thyme sprigs.

In a small bowl, whisk together 3 tbsp of Dijon mustard, 2 tbsp of honey, 2 tbsp of fresh orange juice, 1 tsp of orange zest, and 2 tsp of fresh thyme leaves until smooth. Set the glaze aside.

Pat 4 raw skin-on salmon fillets completely dry with paper towels. Season the flesh side only with 1/4 tsp of salt and a pinch of black pepper.

Heat 1 tbsp of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, place the salmon fillets skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.

Sear the salmon skin-side down for 5 to 6 minutes without moving, until the skin is crispy and the flesh is cooked halfway up the sides. Carefully flip the fillets and sear for 2 minutes on the flesh side.

Reduce the heat to medium-low. Brush the honey-mustard glaze generously over the top of each salmon fillet and cook for 2 to 3 minutes until the glaze is warmed and the salmon reaches an internal temperature of 125°F for medium doneness. Transfer to a warm plate.

Add 2 tbsp of unsalted butter to the skillet and swirl until melted. Fluff the cooked wild rice with a fork and divide among four plates. Place the roasted Brussels sprouts and glazed salmon alongside the rice, drizzle any remaining pan butter over the salmon, and serve immediately.