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.
For a vegetarian alternative, replace salmon with roasted squash, pumpkin or sweet potato.
Can be served slightly warm, or chilled.
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