Pan-Seared Pickerel with Apple Wild Rice Salad - alive magazine

Ingredients

• 1 cup (250 mL) wild rice
• 2 pinches of salt
• 1 unpeeled apple, cored and chopped
• 2 medium carrots, peeled and finely chopped
• 1 celery stalk, thinly sliced
• 1/4 cup (60 ml) chopped walnuts
• 2 Tbsp (30 mL) cider vinegar
• 1 1/2 lbs (750 g) skin-on pickerel fillets, halved crosswise to make 4 pieces (or see ìOther fish to tryî)
• Salt
• pepper
• 2 Tbsp (30 mL) butter, divided
• 1 Tbsp (15 mL) extra-virgin olive oil or camelina oil
• 2 shallots, minced
• 1/2 cup (125 mL) fermented apple cider
• 1/2 cup (125 mL) low-sodium chicken or fish broth
• 1 Tbsp (15 mL) unsalted butter
• 2 tsp (10 mL) grainy Dijon mustard
• 1/3 cup (80 mL) chopped parsley
• 2 tsp (10 mL) lemon zest