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For more fiber and nutrients, use brown rice in place of white rice.
If you do that, cook ¾ cup of each kind, separately, according to package directions, and blend them after they are cooked. (The brown rice will cook more slowly than the wild rice.)
Smoked Salmon Rice Salad with Apple Vinaigrette
1 1/2 cups long grain and wild rice blend
3/4 quart chicken stock, warm
2 cups Apple Vinaigrette (see recipe below)
1 1/2 cups diced smoked Sockeye Salmon
1/2 gallon arugula (or baby lettuces)
3/4 cup raw organic hazelnuts, toasted lightly and chopped
- Place rice blend in pot with stock and bring to a boil over high heat. Reduce heat, cover and cook 15-20 minutes, or until rice absorbs all liquid and is tender (follow package directions). Remove from heat and let stand 15 minutes covered before fluffing. Bring to room temperature before using as directed.
- Toss rice mixture with 2 cups Apple Vinaigrette. Gently stir in Salmon and cranberries. Cover and refrigerate until ready to serve.
- Place 1 1/2 cups arugula on each plate and top with 1 cup Salmon-Rice salad mixture. Garnish with 2 Tbsp. hazelnuts and serve with 2 Tbsp. Apple Vinaigrette.
This delicious dressing is the perfect accompaniment for Smoked Salmon Rice Salad. The tangy, apple-accented aroma of the Spanish Picual olives that yield up our organic extra virgin oil make it the perfect choice for today's recipe.
Makes three 1 cup servings
3 small (12 oz) tart apples (e.g., Granny Smith or Gala), cored and finely diced
3/4 cup sherry vinegar
1/2 cup chives, minced
3 Tbsp shallots, minced
2 Tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon organic black pepper
1 1/2 cups organic extra virgin olive oil
In bowl combine diced apple, vinegar, chives, shallots, lemon juice, salt and pepper. Slowly whisk in olive oil. Cover and refrigerate at least 1 hour before using as directed.