Salmon and Wild Rice Salad

Salmon and Wild Rice Salad

If you haven't had wild rice in a while, then you will want to give this recipe a go. Wild rice has a delicious nutty flavour, and a firmer texture compared to white rice and makes for such a delicious salad! Add in the addition of char grilled brussels (or veg of your choice) top with salmon and you have a delicious meal in no time.
If you aren't a salmon fan, you can easily sub this for any protein of your choice – also delicious with grilled haloumi!
Any leftovers can easily be eaten for lunch. Just keep the salad separate to your veg and salmon/protein and assemble the next day for a quick and easy lunch.
Course lunch, Main Course, Salad
Servings 2 people

Ingredients
  

  • 1 cup Uncooked wild rice
  • 125 g (small tin) corn kernels
  • 1/2 small Red Capsicum chopped
  • 1-2 Small spring onions chopped
  • 1 handful Coriander
  • 1 cup Bone Broth
  • 1 cup Water
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Coconut Aminos / Soy sauce or Tamari
  • 1-2 tbsp Honey / rice malt syrup or other sweetener of choice
  • 2 small Bulbs of garlic chopped or crushed
  • 1-2 handfuls Brussel sprouts (or broccoli / other green veg)
  • 1 cup Edamame (or peas /beans if you don't have edamame)
  • 1-2 pieces Salmon
  • Olive oil for cooking and dressing
  • Salt and pepper

Instructions
 

  • Cook wild rice as per instructions in bone broth and water. If you don't have bone broth, just add a little salt to your water.
  • While rice is cooking, in a large bowl, mix in soy (or your variation), 1 tbsp. honey (or your choice of sweetener) and garlic.
  • Slice up salmon to bite size chunks and pop in the marinade. Set aside to marinade for a little. You could also prep this step earlier if you wanted and have in the fridge ready to go.
  • Chop up capsicums, spring onions and coriander (set aside a little for later) and throw into a large bowl with your corn kernels, set aside.
  • Prepare brussels (or other veg of choice) by washing and chopping off the ends and then slicing long ways in half (quarters if they are large)
  • *Don't forget your wild rice* Once rice is cooked, keep warm..
  • Heat a pan with some olive oil and cook brussels. I like to add a dash of water every now and then to help the cooking along.
  • When brussels/veg are starting to look a little cooked, add in a table spoon of balsamic vinegar, 1/2-1 table spoons of honey (or sweetener of choice), give the pan a good shake around and start to char those brussels! Add salt and pepper to taste. Once cooked, set aside and keep warm.
  • Unthaw your edamame – or quickly cook your peas / beans.
  • By now your rice should be cooked. Toss into the bowl with your capsicum, corn etc and dress with some olive oil and salt and pepper.
  • In the same pan you cooked your brussels, add a little extra olive oil and grab your salmon out of the marinade and cook. Salmon doesn't take long!
  • Once salmon is cooked, take out of pan and throw your left over marinade into the pan and cook out until its caramalised a little – again this won't take long and make sure not to burn!
  • In your serving bowl, pop in wild rice, top with brussels and edamame, add your salmon and drizzle over your marinade. Sprinkle some salt and pepper and top in extra coriander.
  • Sit down and enjoy the wonderful flavours and textures. It is delicious!

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