Lunch · Canadian
Salmon, wild rice and dill salad
Flaked roast salmon over nutty wild rice with cucumber, red onion and a lemon-Dijon dressing.
- Serves
- 2
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 100 g wild rice, uncooked
- 250 g salmon fillets
- 150 g cucumber, diced
- 30 g red onion, finely chopped
- 5 g fresh dill
- 40 g arugula
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Simmer the wild rice in plenty of water for 40 to 45 minutes, until the grains split. Drain and cool.
Meanwhile roast the salmon at 200C (400F) for 12 minutes, cool and flake into large pieces.
Whisk the lemon juice, oil, mustard, salt and pepper.
Toss the rice with the cucumber, onion, dill and dressing, fold in the arugula and top with the salmon. Keeps 2 days.