All Recipes - Wild Rice Salad with Pan-Seared Salmon & Chive Vinaigrette

Wild Rice Salad with Pan-Seared Salmon & Chive Vinaigrette



This Wild Rice Salad with Pan-Seared Salmon & Chive Vinaigrette is everything a summer dinner should be: light, fresh, herby, and deeply satisfying. The warm wild rice and broccoli form a hearty base, tender pan-cooked salmon adds protein and richness, and a lemony chive vinaigrette brings it all together.

Wild Rice Salad with Pan-Seared Salmon & Chive Vinaigrette

Servings: 3

Ingredients

  • 1 cup wild rice
  • 3 cups broccoli, bite-size florets
  • 3 4-6 oz salmon fillets
  • salt, to taste
  • pepper, to taste
  • 1 tbsp olive oil
  • 6 cups spinach, chopped
  • 3 tbsp walnuts, toasted
  • 3 tbsp pumpkin seeds, toasted
  • quick pickled red onions

For the Chive Vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp chives, finely chopped
  • salt, to taste
  • pepper, to taste

Instructions

  1. Cook the wild rice according to package directions (about 30 minutes). During the last 5 minutes, lay broccoli florets on top, cover, and let steam until tender.
  2. Pat salmon dry and season with salt and pepper. Heat 1 tsp olive oil in a nonstick skillet over medium heat. Cook salmon skin-side down for 4–5 minutes. Flip and cook another 2–4 minutes, until just cooked through and flaky. Let rest, then break into large chunks.
  3. Shake together olive oil, lemon juice, mustard, chopped chives, salt, and pepper in a small jar.
  4. Toss warm rice and broccoli with vinaigrette. Add chopped greens and toss gently. Top with pan-seared salmon and any optional toppings.


Published: Jun 05, 2025