Wild rice, lemon and dill with pulled salmon
This is what's called a sit-down salad, rich and substantial enough to be a salad-as-meal.
Omega-3 boost ... Salmon salad with wild and brown rice. Photo: Edwina Pickles
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50g wild rice
150g brown rice
1 tbsp olive oil
2 x 200g fresh salmon or ocean trout fillets
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp almonds, skin-on
2 tbsp pistachios, shelled
2 tbsp dill sprigs
sea salt and black pepper
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp ground cumin
1. Cook the wild rice in a large pot of simmering salted water for 10 minutes, then add the brown rice and cook for a further 40 minutes or until just tender. Drain and cool.
2. Heat the olive oil in a frypan and cook the salmon skin-side down for five minutes, then turn and cook for two minutes, leaving it pink inside. Set aside to cool to room temperature. Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot, dry pan for a minute or two.
3. Whisk the dressing ingredients together in a big bowl. Add the cooled rice, sunflower seeds, pumpkin seeds, almonds, pistachios and dill, season generously with sea salt and pepper, and lightly toss with your hands. Using two forks, pull the salmon into bite-sized shreds. Add to the rice mix, lightly toss and serve with extra dill.