Salmon And Wild Rice Salad Recipes

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Steps:

• In a saucepan bring water and salt to a boil and stir in wild rice. Simmer wild rice, covered, 20 minutes and stir in white rice. Simmer rice, covered, 20 minutes, or until tender. Drain rice in a sieve and rinse under cold water to cool. Drain rice well.
• In a medium saucepan bring cooking liquid ingredients to a boil and simmer, covered, 5 minutes to blend flavors.
• Season salmon with salt and add to cooking liquid. (Liquid will not cover fish.) Steam salmon, covered, 7 minutes and remove pan from heat. In pan cool salmon to room temperature. Transfer salmon and cooking liquid to a bowl and chill, covered. Salmon may be prepared up to this point 1 day ahead and chilled, covered.
• Remove salmon from cooking liquid and discard skin, breaking salmon into large flakes. Remove lemon, onion, and raisins from cooking liquid with a slotted spoon and reserve. In a bowl combine rice and 1/4 cup cooking liquid and discard remaining liquid and pickling spices. Chop 4 reserved lemon slices and discard remaining lemon. To rice mixture add chopped lemon, reserved onion and raisins, salmon, watercress, and salt and pepper to taste and toss mixture.

Steps:

• Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
• Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
• In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
• Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
• Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
• Serve with the rice and pour remaining half of orange juice mixture over the salmon.

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C Put the salmon on a large piece of foil, drizzle with 1tbsp of oil, a squeeze of lemon and season. Fold up the sides of the foil to make a sealed parcel. Put on a baking sheet and roast in the oven for 20 minutes, until the fish is cooked through.
• Meanwhile, cook the rice following the pack instructions. Drain and leave to cool. Bring a pan of water to the boil, add the beans, and blanch for 3 minutes, then drain and refresh in cold water.
• Make a dressing by mixing together the remaining oil, lemon juice, mustard, and most of the dill, in a jug. Put the rice, beans, and cucumber in a bowl and pour over the dressing. Flake the salmon and toss through the rice, reserving a little extra to serve. Serve topped with the remaining salmon and dill.

Steps:

• Cook the rice according to package directions.
• Drain.
• Meanwhile, pour a little olive oil in a frying pan and heat.
• Sauté the celery and red pepper for 3-4 minutes.
• Add in the spring onions and salmon and cook until the salmon is done.
• Put the rice in a large bowl, then stir in the vegetables, salmon and all the remaining ingredients.
• Mix well, adjust seasonings to taste and serve.

Steps:

• Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
• Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
• Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

Steps:

• Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
• Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
• Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.