Salmon with Escarole and Wild Rice Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings



  1. Cook the wild rice mix as the label directs. Fluff and set aside.
  2. Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
  3. Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
  4. Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.