We paired crispy-skinned sockeye with a cleansing parsley and wild rice salad that delivers the perfect balance of crunchy, fresh, sweet, and tart.
Ingredients
- 2 portions Wild-Caught Sockeye Salmon , cooked
- 1 bunch parsley, roughly chopped
- 1 cup wild rice, cooked and cooled
- handful of dried cranberries
- handful of toasted almonds, chopped
- 2 tbsp. rice vinegar
- 4 tbsp. olive oil
- salt, to taste
Instructions
Pour the rice vinegar and olive oil into a big bowl. Whisk to combine. Add the parsley, wild rice, almonds, and cranberries. Toss well. Season to taste with salt and more rice vinegar, if desired. Serve salad alongside pan-seared Sockeye Salmon. Serves 2.