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Broiled Salmon and Wild Rice Salad

Serves 4

1 cup wild rice
½ cup red wine vinegar
1 tablespoon extra virgin olive oil
3 cups chopped baby spinach
1 cup finely chopped cucumber
1 cup chopped cherry tomatoes
2 garlic cloves, minced
2 tablespoon chopped fresh dill

4 (5 oz) salmon fillets
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ cup fresh lemon juice

For the Wild Rice Salad: In a medium saucepan bring 3 cups water to boiling. Add rice; reduce heat to low. Simmer, covered, 40 minutes or until tender; drain.

Place rice in a large bowl. Add vinegar and oil; toss well. Add spinach, cucumber, tomatoes, garlic, dill, and freshly ground black pepper to taste; toss. Set aside until ready to serve.

For the Salmon; preheat broiler. Coat a broiler pan with nonstick cooking spray. Season fillets with paprika and red pepper flakes, and drizzle with lemon juice. Place fillets on broiler pan. Broil 5 inches from heat source 7 to 10 minutes or until fish flakes easily with a fork. Serve with wild rice salad.

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