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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

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

1

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.

2

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.

3

In a large bowl, toss cooked rice with smoked or candied salmon, celery, apple, raisins, walnuts and chives.

4

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.

Tips

Serving

Can be served slightly warm, or chilled.

Vegetarian alternative

For a vegetarian alternative, replace salmon with roasted squash, pumpkin or sweet potato.

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