Wild-Caught Salmon with Celery Remoulade & Brown Basmati Rice

Wild-caught salmon makes for a refreshing summertime meal when paired with a quick, crunchy celery remoulade made with none other than the classic Southern staple, Duke’s Mayonnaise. Brown rice provides a nutty, hearty base for the dish; you can make it ahead of time, or swap in white rice to reduce the cooking time to under half an hour.