Salmon with Escarole and Wild Rice Salad Recipe Kitchen

Salmon with Escarole and Wild Rice Salad Recipe | Recipe Iseasy Kitchen

Salmon paired 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
Level: Easy
Yield: 4 servings

• 3/4 cup quick-cooking wild rice blend
• 1/2 large head escarole, torn into pieces
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup sun-dried tomatoes, sliced (not in oil; around 8 pieces)
• 1/4 cup roasted salted pistachios, coarsely chopped
• 2 tablespoons fresh lemon juice, plus extra lemon wedges for serving
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 ounces herbed goat cheese, crumbled (about 1/2 cup)
• 4 skin-on salmon fillets (about 4 ounces each)

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Directions

1. Prepare the wild rice blend according to package instructions. Fluff it with a fork and let it cool slightly.
2. In a big bowl, combine the escarole, red onion slices, parsley, sun-dried tomatoes, pistachios, lemon juice, and 2 tablespoons of olive oil. Gently mix in the still-warm rice, then season everything with salt and pepper to taste. Toss once more to blend flavors. Portion the salad onto individual plates and sprinkle with the crumbled goat cheese.
3. Warm the remaining 2 teaspoons of olive oil in a large nonstick skillet set over medium-high heat. Sprinkle the salmon fillets with salt and pepper, then place them skin-side down in the hot pan. Cook until the skin turns crispy and golden, which takes around 4 minutes. Carefully flip the fillets and continue cooking until the salmon is fully cooked in the center, about 2 additional minutes.
4. Place one salmon fillet on top of each salad portion, positioning it skin-side up. Garnish with lemon wedges on the side for squeezing.

Photograph by Ralph Smith

Imagine crispy-skinned salmon perched atop a vibrant escarole and wild rice saladready in just 30 minutes for your next weeknight triumph! This easy dish bursts with flavor: nutty wild rice, crisp escarole, tangy goat cheese, crunchy pistachios, and zesty lemon unite with rich, omega-packed salmon for a wholesome, satisfying meal that inspires effortless entertaining or cozy dinners.

Pro Tips for Perfection: Opt for quick-cooking wild rice to hit that 30-minute mark. Heat your skillet sizzling hot for flawless crispy skindon't overcrowd! No escarole? Swap in radicchio or endive. Use dry-packed sun-dried tomatoes to keep the dressing bright and balanced. Prep rice ahead, then toss warm for peak flavor; add cranberries for a sweet twist or almonds for variety. Naturally gluten-free and versatileserve warm or chilled!

At 430 calories per serving with 32g protein and 6g fiber, it's as nourishing as it is delicious. Squeeze those lemon wedges to elevate every bitethis recipe's stovetop sear delivers juicy texture that outshines oven methods, making it your new go-to for quick, crowd-pleasing seafood magic!

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