Salmon Beet Salad with Cherry Dressing - alive magazine
This gathering of nutritious ingredients, great textures, and amicable flavour combinations (yes, cherries and salmon are a match made in foodie heaven!
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Cooking tools:
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Serving platter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Fork
Ingredients
- 1/4 cup (60 mL) black rice
- 4 to 6 oz (112 to 170 g) wild salmon fillet
- Salt and pepper, to taste (optional)
- 2 cups (500 mL) salad greens
- 1/3 cup (80 mL) sliced pickled beets
- 1/2 yellow or orange bell pepper, sliced
- 1/2 cup (125 mL) pitted fresh or frozen (thawed) cherries, halved
- 4 nicoise olives, optional
- 2 tsp (10 mL) extra-virgin olive oil or walnut oil
- 1 tsp (5 mL) balsamic vinegar
- 2 tsp (10 mL) fresh thyme
- 1/2 tsp (2 mL) capers
- 1 Tbsp (15 mL) chopped pistachios (optional)
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