Spring Salmon in Birch Butter with Fried Wild Rice

Birch please! Woody and wild is how we like this dish.



  • 4 fillets of fresh spring salmon
  • 2 T butter
  • 1 T birch syrup
  • 1 T canola oil
  • Salt & pepper to taste

Fried Wild Rice:

  • 4 cups cooked & cooled wild rice
  • 4 green onions
  • 1-inch piece of ginger root
  • 3 garlic cloves, crushed then chopped
  • 1 T. bacon fat
  • 1 T. canola or peanut oil
  • 1T. toasted sesame oil
  • ¼ cup chopped onion
  • Small handful snap or snow peas cut into thirds
  • 1 T. soya sauce
  • 2 eggs slightly beaten



If you want crispy skin on style, you will have to scale the fish. If you are too lazy to scale, just remove the skin entirely.

  1. Heat skillet(s) over medium high then add canola oil. This oil base will prevent the butter from burning.
  2. Lay your fillets in the pan skin side down and allow to fry until nicely browned and edges turn light pink (3-4 mins). Season then stay focused; you don’t want to get stuck on Facebook then overcook your fish.
  3. Add the butter and once it is melted, add the syrup and swirl the mixture briefly to mix it and spread the love. You will notice that it bubbles up.
  4. Flip the filets then remove skillet from heat. Using a large spoon to drizzle the syrup brown butter over each fillet. Serve with fried wild rice.

Fried Wild Rice:

This is the same as cooking Chinese style fried rice using a wok or a large deep pan. If you’re experienced with fried rice just adapt the recipe however you like. Some people like Chinese 5 spice or hoisin sauce, it’s really up to you.

  1. Heat oil & bacon fat over fairly high heat in wok or pan then add all vegetables except the garlic, stirring to prevent burning.
  2. Add sesame oil and garlic, continuing to stir.
  3. Once your mixture is nicely golden brown and smelling great, add the rice and stir the whole mixture together.

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