Serves 4 as a main meal or 8-10 as a side dish.
Ingredients:
1 cup wild rice
1 cup red seedless grapes, halved
1 large celery stalk, thinly sliced
1/3 cup walnuts, chopped
2 tbsp finely chopped parsley
2 tbsp finely chopped dill
2 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste
1.5 tbs ghee
4 x 150g salmon fillet (best quality you can access)
1 lemon, cut into wedges
Instructions:
Place wild rice in a medium pot with 1 ¾ cups of water and a pinch of salt. Place over a medium-high heat and bring to the boil. Reduce heat to a simmer and cook for 35-45 minutes until the liquid evaporates and the rice is tender. Allow to cool.
Transfer the rice into a large mixing bowl with grapes, celery, walnuts, parsley, and dill when the rice has cooled. Set aside.
Heat a large non-stick pan over medium-high heat with ghee. Cook salmon skin side down, for 4-5 minutes until skin is crispy. Season flesh side with salt and pepper. Turn the salmon and cook for 3-5 minutes, depending on how you like it cooked. Set aside to rest.
Pour olive oil and apple cider vinegar over the rice mixture and toss together, season with salt and pepper to taste.
Divide wild rice between plates and top with crispy skin salmon. Serve with lemon wedges.
If you are serving this as a big salad, break the salmon up once it's been cooked and fold it into the rice salad.
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