Best Salmon Wild Rice And Watercress Salad Recipes

WILD RICE SALMON SALAD

Wild Rice Salmon Salad image

Here's a healthy salad that that's great warm or cold. It's pretty versatile so adjust to whatever you have in the fridge. Mushrooms, artichoke hearts, avocados and garlic are some of my favourite variations.

Provided by Sackville

Categories Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

250 g wild rice
3 stalks celery, sliced
1 sweet red pepper, chopped
3 -4 spring onions, chopped
1 salmon fillet, cut into pieces
1/4 cup olive oil
1 tablespoon dried chili
1 tablespoon paprika
1 lemon, juiced
salt and pepper

Steps:

Cook the rice according to package directions.
Drain.
Meanwhile, pour a little olive oil in a frying pan and heat.
Sauté the celery and red pepper for 3-4 minutes.
Add in the spring onions and salmon and cook until the salmon is done.
Put the rice in a large bowl, then stir in the vegetables, salmon and all the remaining ingredients.
Mix well, adjust seasonings to taste and serve.

Nutrition Facts : Calories 462.5, Fat 17.4, SaturatedFat 2.5, Cholesterol 41.3, Sodium 86.2, Carbohydrate 54.6, Fiber 7.3, Sugar 4, Protein 26.4

SALMON AND WILD RICE SALAD

Salmon and Wild Rice Salad image

Make and share this Salmon and Wild Rice Salad recipe from Food.com.

Provided by hectorthebat

Categories Low Cholesterol

Time 33m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

500 g salmon
100 ml oil
2 lemons
500 g rice
250 g green beans
1 tablespoon mustard
1/2 cucumber
15 g dill

Steps:

Preheat the oven to gas 6, 200C, fan 180°C Put the salmon on a large piece of foil, drizzle with 1tbsp of oil, a squeeze of lemon and season. Fold up the sides of the foil to make a sealed parcel. Put on a baking sheet and roast in the oven for 20 minutes, until the fish is cooked through.
Meanwhile, cook the rice following the pack instructions. Drain and leave to cool. Bring a pan of water to the boil, add the beans, and blanch for 3 minutes, then drain and refresh in cold water.
Make a dressing by mixing together the remaining oil, lemon juice, mustard, and most of the dill, in a jug. Put the rice, beans, and cucumber in a bowl and pour over the dressing. Flake the salmon and toss through the rice, reserving a little extra to serve. Serve topped with the remaining salmon and dill.

Nutrition Facts : Calories 639.1, Fat 15.2, SaturatedFat 2.2, Cholesterol 28.8, Sodium 73.1, Carbohydrate 101.1, Fiber 3.1, Sugar 1.7, Protein 21.9

SOY-GLAZED SALMON WITH WATERCRESS SALAD

Soy-Glazed Salmon with Watercress Salad image

Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 20m

Number Of Ingredients 9

Ingredients

2 tablespoons soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
Coarse salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon vegetable oil
4 salmon fillets (about 6 ounces each)
1 bunch watercress (about 3/4 pound), thick ends trimmed
1/2 small red onion, thinly sliced

Steps:

In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.

Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 41 g

LEMONY SALMON WITH WATERCRESS SALAD

Lemony Salmon with Watercress Salad image

This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!

Provided by Bilal Maassarani

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 1h5m

Yield 3

Number Of Ingredients 17

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chopped shallot
2 ½ teaspoons olive oil, divided
¼ teaspoon lemon zest
3 (6 ounce) fillets salmon
½ cup creme fraiche
1 ½ teaspoons lemon juice
¼ teaspoon lemon zest
1 pinch salt and ground black pepper to taste
1 ½ cups watercress, chopped
¼ cup chopped fresh dill
¼ cup chopped fresh tarragon
2 teaspoons lemon juice
2 teaspoons olive oil
1 pinch salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
Transfer salmon fillets, with marinade, to the prepared baking sheet.
Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g

SALMON, WILD RICE, AND WATERCRESS SALAD

Salmon, Wild Rice, and Watercress Salad image

Number Of Ingredients 13

Ingredients

4 cups water
1/2 teaspoon salt
3/4 cup wild rice (1/4 pound)
1/2 cup converted white rice
1 cup water
1/2 cup dry white wine
2 tablespoons firmly packed light brown sugar
1/2 lemon, sliced very thin
1 medium onion, sliced thin
3 tablespoons raisins
1 tablespoon pickling spices tied in a cheesecloth bag
a 3/4-pound piece salmon fillet with skin
1 bunch watercress, washed and spun dry, coarse stems discarded, and sprigs chopped coarse

Steps:

In a saucepan bring water and salt to a boil and stir in wild rice. Simmer wild rice, covered, 20 minutes and stir in white rice. Simmer rice, covered, 20 minutes, or until tender. Drain rice in a sieve and rinse under cold water to cool. Drain rice well.
In a medium saucepan bring cooking liquid ingredients to a boil and simmer, covered, 5 minutes to blend flavors.
Season salmon with salt and add to cooking liquid. (Liquid will not cover fish.) Steam salmon, covered, 7 minutes and remove pan from heat. In pan cool salmon to room temperature. Transfer salmon and cooking liquid to a bowl and chill, covered. Salmon may be prepared up to this point 1 day ahead and chilled, covered.
Remove salmon from cooking liquid and discard skin, breaking salmon into large flakes. Remove lemon, onion, and raisins from cooking liquid with a slotted spoon and reserve. In a bowl combine rice and 1/4 cup cooking liquid and discard remaining liquid and pickling spices. Chop 4 reserved lemon slices and discard remaining lemon. To rice mixture add chopped lemon, reserved onion and raisins, salmon, watercress, and salt and pepper to taste and toss mixture.