Serves 4
(Cut quantities in half to serve 2 – or multiply to serve more)

Ingredients:
• 4 pcs. salmon
• Finely minced and mixed together (totals 5/8 cup): 3/8 cup
  parsley, 1/8 cup dill, 1/8 cup thyme, 1 large clove garlic
• 1 TB lemon
• 1 TB Olive Oil

Directions:
• Out of the 5/8 cup of herbs - reserve 1/8 of a cup to
  use as a garnish
• Mix the rest (1/2 cup) with 1 TB lemon and 1 TB Olive Oil
  to form a paste
• Spread the paste over the top of the salmon

Cooking options:
• Grilled on an outside grill (Plain or on a cedar plank)
• Grilled on an indoor grill like George Foreman
• Baked in the oven at 350 F (Plain or on a cedar plank)

Sprinkle reserved herbs for garnish over top prior to serving

Wild Butternut Rice:
• 2 cups of rice - White and Wild Rice or Japonica
• 3 cups chicken stock
• 1 cup white wine
• 1 clove minced garlic
• 2 scallions or 1 shallot
• ½ cup diced mushrooms (optional)
• 1 cup butternut squash, pumpkin or acorn squash in
  1/2" X 1/2" cubes
• 2 Bay leaves
• ¼ tsp rosemary (optional)
• ¼ cup sliced almonds (optional)
• ¼ tsp celery seed
• 1 tablespoon of butter

Mix all of the ingredients in a tightly covered pan. Bring to a boil. Turn down to simmer for 45 minutes. Leave the lid on the pan and do not stir. Leave it sit for 15 minutes after it is done cooking. Fluff with a fork and stir.