Food & Wine
Wild rice, lemon and dill with pulled salmon
This is what's called a sit-down salad, substantial enough to be a salad-as-meal. You should definitely try this delicious recipe when you get a chance.
Ingredients
Salad
- 50g wild rice
- 150g brown rice
- 1 tbsp olive oil
- 2 x 200g fresh salmon or ocean trout fillets
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp almonds, skin-on2 tbsp pistachios, shelled
- 2 tbsp dill sprigs
- Sea salt and black pepper
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp ground cumin
Method:
- Cook the wild rice in a large pot of simmering salted water for 10 minutes, then add the brown rice and cook for a further 40 minutes or until just tender. Drain and cool.
- Heat the olive oil in a frypan and cook the salmon skin-side down for five minutes, then turn and cook for two minutes, leaving it pink inside.
- Set aside to cool to room temperature. Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot, dry pan for a minute or two.
- Whisk the dressing ingredients together in a big bowl.
- Add the cooled rice, sunflower seeds, pumpkin seeds, almonds, pistachios and dill, season generously with sea salt and pepper, and lightly toss with your hands.
- Using two forks, pull the salmon into bite-sized shreds.
- Add to the rice mix, lightly toss and serve with extra dill.
Written by Jill Dupleix. First appeared on Stuff.co.nz.
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