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Ancho Chili Salmon With Wild Rice
Annie Graves

Ancho Chili Salmon with Wild Rice

Enjoy the bold flavors of Ancho Chili Salmon with Wild Rice! This dish features tender salmon with a smoky, spicy rub, served over nutty wild rice for a healthy and satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
  • 2 tbsp olive oil
  • 2 tbsp ancho chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for extra heat
  • Salt and freshly ground black pepper to taste
  • 1 lime cut into wedges (for serving)
Wild Rice
  • 1 cup wild rice
  • 2 1/4 cups water or chicken broth
  • 1 tbsp olive oil or butter
  • 1/2 tsp salt
  • 1/4 cup chopped fresh parsley optional, for garnish
Substitutions
  • Vegan: Use vegetable broth for the rice and replace the salmon with a thick slice of tofu or portobello mushrooms seasoned with the same spices.
  • Gluten-Free: This recipe is naturally gluten-free.
  • Low-Sodium: Use low-sodium broth and season the salmon lightly with salt.

Method
 

Cook the Wild Rice
  1. In a medium saucepan, combine the wild rice, water or chicken broth, olive oil or butter, and salt.
  2. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed.
  3. Fluff the rice with a fork and set aside.
Prepare the Salmon
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. In a small bowl, mix together the ancho chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
  3. Rub the salmon fillets with olive oil, then generously coat them with the spice mixture, pressing it into the fish to ensure it adheres well.
Cook the Salmon
  1. Place the seasoned salmon fillets on the prepared baking sheet.
  2. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  3. The cooking time may vary depending on the thickness of the fillets.
Serve
  1. Serve the ancho chili salmon over a bed of wild rice, garnished with fresh parsley if desired.
  2. Squeeze fresh lime juice over the salmon for a bright, tangy finish.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 salmon fillet with 1 cup of wild rice):

  • Calories: 450
  • Carbohydrates: 35g
  • Protein: 30g
  • Fat: 20g
  • Saturated Fat: 3g
  • Sodium: 400mg
  • Fiber: 3g
  • Sugar: 1g

 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer a milder flavor, reduce the amount of ancho chili powder and omit the cayenne pepper.
    • For a more complex flavor profile, add a pinch of ground coriander or chipotle powder to the spice mix.
    • The wild rice can be substituted with brown rice, quinoa, or a grain blend if preferred.