Salmon and Wild Rice Salad: A Fresh Minnesota Summer Dish

Hey foodies! Summer in Minnesota brings in all sorts of fresh vibes, and what better way to celebrate it than with a delicious Salmon and Wild Rice Salad? This dish is not only packed with nutrients but also full of flavors that scream 'summer.' Perfect for a light lunch or a dinner on the patio. Let's dive in!

Ingredients:

• 2 cups cooked wild rice
• 12 oz salmon fillet
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 cup cucumber, diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle a bit of olive oil, season with salt and pepper. Bake for about 15-20 minutes or until the salmon flakes easily with a fork.
2. Cook the Wild Rice: If you haven't already, cook your wild rice according to the package instructions. Let it cool.
3. Prep the Veggies: While the salmon and rice are cooking, prepare your veggies. Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
5. Assemble the Salad: In a large bowl, combine the cooked wild rice, cherry tomatoes, red onion, cucumber, fresh dill, and parsley. Flake the baked salmon and add it to the bowl.
6. Toss and Serve: Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed. Serve immediately and enjoy!

Serving Tips:

This Salmon and Wild Rice Salad is best served chilled or at room temperature. It's an excellent dish for picnics, BBQs, or just a simple weeknight meal. Pair it with a crisp white wine or your favorite summery drink, and you're all set! Happy eating!