Lemon Basil Salmon with Mushroom and Almond Wild Rice

I got this recipe from an older “Cooking for Two” magazine. The recipe itself was good, but the salmon I bought was a little less than fresh. It was good, but not as good as you would get up North on the Coast, of course. The rice is an adaptation of a recipe, and I used (admittedly) Uncle Ben’s in the bag.

2 salmon filets
2 T. butter (melted)
2 T. lemon juice (either fresh or bottled)
Salt
3 T. chopped fresh basil

Lightly salt salmon filets and set aside. Add lemon juice and basil to melted butter. Put salmon filets in heavy foil (foil made for the grill). Pour butter, lemon and basil over the fish. Cook on hot grill until salmon is done (about 20 minutes depending on thickness and heat of the grill) You can also bake these at 350 degrees covered in foil in the oven if you do not have a grill available. Bake for about the same amount of time (20-25 min).

Then….

1 bag of Uncle Ben’s Ready to Eat rice, long grain and wild rice flavor (or make your own in your prefer)
1 C. mushrooms (we love mushrooms, so you can cut back a little if you aren’t as crazy about them)
1/2 C. sliced almonds
2-4 T. butter

Melt butter in small skillet, lightly salt or season mushrooms to your liking and saute in butter. Add almonds when mushrooms are half way through (about 2-4 minutes). Add more butter as needed. When mushrooms and almonds are browned well but not soggy, add rice to skillet and heat thoroughly. Serve.