Wild Rice and Edamame Salad (Manitoba)

Wild Rice Salad

So nestled between the plains of Saskatchewan the rockier terrain of the Canadian Shield of Ontario you have the province of Manitoba. Manitoba is known for it’s thousands of lakes and vast rivers. It boarders along the Hudson Bay, and it’s northern cities are known to get a polar bear or two wandering down the street from time to time. But back to those lakes! Besides great fishing, those lakes provide ample opportunity for wild rice! Manitoba is a large producer of a variety of wild rices, and cultivated rice as well. I thought for today’s recipe, a side dish might be a nice change up, and with it being summer and all, how about a nice salad, with bright spots of colour from carrots, cranberries and edamame? Don’t forget the added protein that the edamame and almonds give you as well as the wonderful fibre found in the rice! This salad will serve 6-8 and I hope you enjoy!

Ingredients:

½ cup blanched slivered almonds
2 tablespoons white sesame seeds
4 cups cooked wild rice**
3 medium scallions/green onions, thinly sliced (white and light green parts only)*
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and diced small
½ cup dried cranberries
3 tablespoons olive oil
2 tablespoons toasted sesame oil
¼ cup rice vinegar, plus more as needed
2 teaspoons honey
Kosher salt
Freshly ground black pepper

* Click here to learn how to clean scallions/green onions.
** To get 4 cups of cooked wild rice, you will need to make about 1 to 1 ½ cups raw wild rice. Cook according to the package directions and then allow to cool.

Directions:

Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 5 to 7 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

Salmon Teriyaki on Asian Salad

Salmon & Salad

Ingredients:

Salmon:
8 salmon fillets (2-3 oz. each)
1 bottle teriyaki or honey-garlic sauce (your favourite brand)
1 tablespoon sesame seeds

Salad:
2 packages of chicken flavoured Ramen noodles
1 head of cabbage, shredded (easiest to buy the pre-shredded Bodek cabbage)*
4 green onions, sliced (white and green parts)*
1 purple onion, sliced very thinly
½ cup slivered almonds, toasted
3 tablespoons vinegar
½ cup oil
2 tablespoons sugar
Salt and pepper to taste

Instructions:

Salmon:
Check over your fillets to make sure that no bones have been missed. Remove any if found. If you salmon fillet still has the skin, you can remove it or leave it on, it is just a personal preference. Preheat your oven to 350 degrees. Put your fillets in a baking dish, and pour about ¾ of the bottle of sauce over them. Bake for 15 to 20 minutes (about 10 minutes per inch of thickness of the fillet). Remove the fillets once cooked through, and allow to come to room temperature. They can be served at this point as is or chilled. When serving, sprinkle with some of the sesame seeds over the top of each fillet.

Salad:
In a large bowl, break up by hand the packages of Ramen noodles so that they are not one large clump. Sprinkle over the top the seasoning packets that came with the soups. I find it easiest to use a pre-shredded, pre-cleaned and inspected bag of Bodek cabbage for this recipe, but you can shred the cabbage yourself if you prefer. Add the remaining ingredients and let marinate in the fridge overnight if possible. This salad, if there is any left, always tastes better the second day. Plate a portion of salad on individual plates, and top with a piece of the salmon teriyaki.

* Click here to learn how to properly check cabbage and green onions.