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.
- 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
- 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!