Wild Rice Salmon Salad Recipes

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WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

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.

ZINGY SALMON & BROWN RICE SALAD



Zingy salmon & brown rice salad image

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 9

200g brown basmati rice
200g frozen soya beans , defrosted
2 salmon fillets
1 cucumber , diced
small bunch spring onions , sliced
small bunch coriander , roughly chopped
zest and juice 1 lime
1 red chilli , diced, deseeded if you like
4 tsp light soy sauce

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.

Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.42 milligram of sodium

WILD RICE CHICKEN SALAD



Wild Rice Chicken Salad image

"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 12

2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

Steps:

  • In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

SALMON AND WILD RICE SALAD



Salmon and Wild Rice Salad image

Make and share this Salmon and Wild Rice Salad recipe from Food.com.

Provided by hectorthebat

Categories     Low Cholesterol

Time 33m

Yield 8 serving(s)

Number Of Ingredients 8

500 g salmon
100 ml oil
2 lemons
500 g rice
250 g green beans
1 tablespoon mustard
1/2 cucumber
15 g dill

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.

Nutrition Facts : Calories 639.1, Fat 15.2, SaturatedFat 2.2, Cholesterol 28.8, Sodium 73.1, Carbohydrate 101.1, Fiber 3.1, Sugar 1.7, Protein 21.9

WILD RICE SALMON SALAD



Wild Rice Salmon Salad image

Here's a healthy salad that that's great warm or cold. It's pretty versatile so adjust to whatever you have in the fridge. Mushrooms, artichoke hearts, avocados and garlic are some of my favourite variations.

Provided by Sackville

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

250 g wild rice
3 stalks celery, sliced
1 sweet red pepper, chopped
3 -4 spring onions, chopped
1 salmon fillet, cut into pieces
1/4 cup olive oil
1 tablespoon dried chili
1 tablespoon paprika
1 lemon, juiced
salt and pepper

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.

Nutrition Facts : Calories 462.5, Fat 17.4, SaturatedFat 2.5, Cholesterol 41.3, Sodium 86.2, Carbohydrate 54.6, Fiber 7.3, Sugar 4, Protein 26.4

SALMON WITH ESCAROLE AND WILD RICE SALAD



Salmon with Escarole and Wild Rice Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3/4 cup quick-cooking wild rice mix
1/2 large head escarole, shredded
1/2 small red onion, sliced
1/2 cup chopped fresh parsley
1/4 cup sliced sun-dried tomatoes (not oil-packed; about 8)
1/4 cup roasted salted pistachios, roughly chopped
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounces herbed goat cheese, crumbled (about 1/2 cup)
4 skin-on salmon fillets (about 4 ounces each)

Steps:

  • Cook the wild rice mix as the label directs. Fluff and set aside.
  • Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
  • Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
  • Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.

Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 68 milligrams, Sodium 527 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 32 grams, Sugar 4 grams

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

  • Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
  • While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

WILD RICE SEAFOOD SALAD



Wild Rice Seafood Salad image

With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 12

3 cups cooked wild rice
2 packages (5 ounces each) frozen cooked salad shrimp, thawed
2 cups flaked imitation crabmeat
1/2 cup each chopped sweet yellow, green and red peppers
1/2 cup chopped onion
1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 916mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

TANGY-SWEET SALMON AND RICE SALAD



Tangy-Sweet Salmon and Rice Salad image

While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

1 cup jasmine or basmati rice
Coarse salt
5 scallions, one whole and 4 finely chopped
1/4 cup chopped fresh parsley leaves
1/4 teaspoon peppercorns
1/2 pound fresh wild salmon
1/4 cup pine nuts, lightly toasted
1/4 cup golden raisins
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup fresh mint leaves, cut in fine strips

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.

SALMON, WILD RICE, AND WATERCRESS SALAD



Salmon, Wild Rice, and Watercress Salad image

Number Of Ingredients 13

4 cups water
1/2 teaspoon salt
3/4 cup wild rice (1/4 pound)
1/2 cup converted white rice
1 cup water
1/2 cup dry white wine
2 tablespoons firmly packed light brown sugar
1/2 lemon, sliced very thin
1 medium onion, sliced thin
3 tablespoons raisins
1 tablespoon pickling spices tied in a cheesecloth bag
a 3/4-pound piece salmon fillet with skin
1 bunch watercress, washed and spun dry, coarse stems discarded, and sprigs chopped coarse

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.

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