Salmon Wild Rice Bowl
Here’s a delicious dinner idea that creates so many flavors. Have fun customizing your rice bowl for your guests and enjoy!
Ingredients
3 cups wild rice
1 bunch parsley, chopped
6 cups mixed greens
4 - 6 oz salmon fillets
4 - 6 oz salmon fillets
1 cup shredded carrots (can chopped if desired)
1/2 cup chopped celery
2 tbsp capers
2 tomatoes, chopped
1 tsp minced garlic
1 tsp Chinese style mustard
2 tbsp rice vinegar
1/4 cup olive oil
2 tsp soy sauce
1 tsp sesame oil
2 tsp fish sauce
Furikake (rice seasoning) for garnish
Instructions
1
Follow the package directions and cook the wild rice. When cooked, fold the chopped parsley into the rice. Dived between four bowls.
2
While the rice is cooking, salt and pepper the salmon and bake it off for about 20 minutes in a 350 degree oven or until it is fully cooked through.
3
In a large bowl, add the chopped mushrooms, shredded carrots, chopped parsley, capers and chopped tomatoes tossing everything to combine.
4
To make the dressing, in a medium size bowl all the minced garlic, Chinese style mustard, rice vinegar, olive oil, soy sauce, sesame oil and fish sauce. Whisk the dressing together to combine.
5
Pour the dressing over the greens and toss to coat. Divide the dressed salad over the four bowls, placing it on top of the rice.
6
Top each bowl with a cooked salmon fillet and sprinkle with the furikake (rice seasoning). Serve and enjoy!
