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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

Vegetarian alternative

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

Serving

Can be served slightly warm, or chilled.

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