Glazed Salmon Fillet with Wild Rice

For the Glazed Salmon Fillet with Wild Rice, season the salmon fillets with salt, pepper and lemon juice.

Finely chop the garlic and sauté lightly in olive oil. Deglaze with white wine and balsamic vinegar. Stir in honey and Dijon mustard.

Season with salt and pepper. Simmer openly until it thickens a bit. Season again to taste.

Prepare the rice according to package directions and place the salmon fillets in an oiled baking dish. Preferably with a brush, brush with the balsamic glaze.

Sprinkle with freshly chopped parsley and bake in a preheated oven at 200°C for about 20 minutes. Serve the glazed salmon fillet with wild rice.

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