Wild Rice & Smoked Salmon Salad
For many Indigenous groups, salmon is a primary source of nourishment – and is a symbol of abundance, fertility, prosperity, and renewal. Smoking is a sustainable, and traditional method used to preserve the meat. This is a technique that is passed down from one generation to the next.
What you need
How to prepare
In a small saucepot set over medium-high heat, bring wild rice, Boost Fruit Flavoured Beverage and 1 3/4 cups (425 mL) water to a boil.
Cover and reduce heat to medium low. Cook for 40 to 45 minutes or until rice is tender and liquid has absorbed. Let cool for 25 to 30 minutes.
In a large bowl, toss cooked rice with smoked or candied salmon, celery, apple, raisins, walnuts and chives.
In a small bowl, whisk olive oil with apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Toss with rice mixture until evenly coated.
Can be served slightly warm, or chilled.
For a vegetarian alternative, replace salmon with roasted squash, pumpkin or sweet potato.