Salmon with Escarole and Wild Rice Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 68 milligrams
- Sodium
- 527 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
- Sugar
- 4 grams
- Total: 30 min
- Active: 30 min
Ingredients
3/4 cup quick-cooking wild rice mix
1/2 large head escarole, shredded
1/2 small red onion, sliced
1/2 cup chopped fresh parsley
1/4 cup sliced sun-dried tomatoes (not oil-packed; about 8)
1/4 cup roasted salted pistachios, roughly chopped
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounces herbed goat cheese, crumbled (about 1/2 cup)
4 skin-on salmon fillets (about 4 ounces each)
Directions
- Cook the wild rice mix as the label directs. Fluff and set aside.
- 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.
- 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.
- Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.