SALMON WITH ESCAROLE AND WILD RICE SALAD

Salmon with Escarole and Wild Rice Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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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)

Steps:

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.

Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 68 milligrams, Sodium 527 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 32 grams, Sugar 4 grams