Autumn Sockeye Salmon with Parsley and Wild Rice Salad

Autumn Sockeye Salmon with Parsley and Wild Rice Salad
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.


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