3 1/2 cups chicken stock 2 cups parboiled brown rice 4 (4 oz. size) Wild Alaskan Salmon fillets 2 tablespoons olive oil salt and pepper 1 cup Greek yogurt 1/2 English cucumber 2 tablespoons minced dill 1 clove garlic, finely chopped 1 tablespoon rice wine vinegar 1 teaspoon sugar
Preheat oven to 275° F.
Bring chicken stock and rice to a boil in a medium saucepan. Cover with a lid and reduce to a simmer. Cook for 25-30 minutes or according to package directions.
Meanwhile using a sharp knife, remove skin from salmon (or have the market do it for you when you purchase the fillets. Drizzle olive oil evenly on the bottom of a non-stick baking sheet or casserole. Season fish on both sides with salt and pepper. Place in pan and into the oven. Cook for 10-12 minutes per side depending on the thickness of the fillet, turning fillets over once during cooking.
While fish and rice or cooking, make the yogurt sauce. Using a mandolin or very sharp knife, slice cucumber paper thin. Add cucumber to yogurt in a small bowl along with dill, garlic, vinegar, and sugar. Stir all together and season to taste with salt and pepper.
Fluff rice with fork. To serve place one salmon fillet on top of a cup of cooked brown rice and top with 1/4 cup of yogurt sauce.