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Crispy Salmon & Wild Rice Salad

Hana Reza

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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