Thai Wild Rice Salad with Seared Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
  • 1 cup wild rice
  • 10 oz boneless, skinless, wild caught Salmon fillet, cut into approximately 2 oz pieces
  • 1 large red bell pepper, chopped
  • 1 mango, peeled and diced
  • ⅓ cup fresh cilantro, chopped
  • ⅓ cup fresh mint, chopped
  • 4 green onions, sliced
  • ¼ cup slivered almonds
For the Dressing
  • ⅓ cup rice vinegar
  • juice of two limes
  • 3 tablespoons Tamari (or soy sauce)
  • 2 tablespoons raw honey
  • 2 teaspoons siracha
  • 2 teaspoons sesame oil
  • 1 tablespoon olive oil
  1. In a small bowl, whisk together the dressing ingredients. Place the fish fillets and ⅓ cup of the dressing in a ziploc bag and gently roll the bag to coat the salmon with the dressing. Refrigerate the salmon in marinade for 30 minutes.
  2. Meanwhile, in a medium sauce pan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to a low simmer, cover and cook for approximately 20 minutes or until water is absorbed and rice is fluffy and tender. Remove from heat.
  3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium high heat. Add the salmon fillets and discard the marinade. Cook for approximately 2 minutes on each side (4 minutes total) until the salmon is fully cooked and begins to flake easily. Cool slightly.
  4. In a large bowl, combine the rice, remaining dressing, pepper, mango, herbs, and onions. Toss to combine. Season to taste with salt and pepper. Top with salmon pieces and sprinkle with slivered almonds. Enjoy warm or chilled.
Adapted from Clean Eating
Recipe by Some the Wiser at