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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cook the wild rice blend. Make the kale salad, set aside to rest. Slice the onions, start to cook. Prepare the remaining vegetables & cherries. Put together the salmon as it cooks. Whip up the gremolata and finish the Cherry Wild Rice salad.
Caramelized cauliflower & onions with a wild rice blend are drizzled with a tangy red wine vinaigrette, a generous handful of cherries, herbs and walnut bits. Make this a main dish salad, by adding extra walnuts, shredded chicken or chunks of your favorite cheese, such as feta, sharp white cheddar or even blue.
A simple marinade is massaged into the kale until it softens slightly and absorbs the dressing’s flavors. Add more veggies, dried fruit, nuts or cheeses to this salad as desired. It also softens in the fridge, so you can enjoy leftovers for a couple days or make it ahead.
Sweet onion slices are barely caramelized, layered over wild salmon and roasted. Wild Pacific salmon is one the most sustainably caught fish in the sea, especially in Alaska where fisherman set the bar high for taking care of their industry.
Lemon, herbs, and garlic are mashed and chopped into submission to be sprinkled a top anything that needs a little kiss of extra flavor. Use the herbs available to you, such as basil, parsley, sorrel, tarragon, mint, rosemary or more. Let you garden be your guide.
