Sockeye Salmon with Parsley and Wild Rice Salad
We paired crispy-skinned sockeye with a cleansing parsley and wild rice salad that delivers the perfect balance of crunchy, fresh, sweet, and tart.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Stove
- Spatula
- Plate
- Serving platter
- Serving bowl
Ingredients
- 2 portions Wild-Caught Sockeye Salmon , cooked
- 1 bunch parsley, roughly chopped
- 1 cup wild rice, cooked and cooled
- handful of dried cranberries
- handful of toasted almonds, chopped
- 2 tbsp. rice vinegar
- 4 tbsp. olive oil
- salt, to taste
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