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.

Prep time: 20 mins.

Cook time: 45 mins.

Total time: 65 mins.

Servings: 5

Yum

What you need

Ingredients

1 cup (250 mL) wild rice

1 package (237 mL) Boost Fruit Flavoured Beverage – Wildberry

1 cup roughly chopped smoked or candied salmon

2 ribs of celery, sliced

1 red apple, cored and diced

1/4 cup (60 mL) raisins

1/2 cup (125 mL) toasted chopped walnuts

1/4 cup (60 mL) chopped chives

1/4 cup (60 mL) olive oil

2 tbsp (30 mL) apple cider vinegar

1 tbsp (15 mL) maple syrup

1 tbsp (15 mL) Dijon mustard

1 tsp (5 mL) salt

1/2 tsp (2 mL) black pepper

How to prepare

Instructions

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.