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Salmon and wild rice salad

Chef, Lenny Redé
Wine Pairings:  

This salad is a perfect addition to any buffet table or Thanksgiving spread. If you want an easy yet elegant dish to bring to your next potluck look no further. The wild rice’s natural smokey flavor is only enhanced when paired with smoked salmon, a simple vinaigrette and fresh fennel to accentuate the aromatics. Pair this with a nice Pinot Noir and your all set.

We’ve chosen the Aubaine 2019 Pinot Noir with its bright red fruit, earth and herbs to complement the richness of the smoked salmon and the fennel notes.

Ingredients

  • 1 cup wild rice, rinsed
  • 4 cups water
  • 1 teaspoon salt
  • 1 lemon juiced and zested
  • 4 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoons fresh tarragon, chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh Italian parsley
  • 1 each red pepper diced
  • 1 bulb fennel, finely diced
  • 4 scallions, thinly sliced
  • 6 ounces hot smoked salmon, skin removed and shredded.
  • Salt to taste

Steps

1.

In a medium pot, bring water to boil. Add the wild rice and salt, bring to simmer and cover. Cook until the rice is tender, and grains split, about 45 – 55 minutes. Transfer rice to a mesh strainer and let drain.

2.

In a large bowl combine lemon juice and zest, vinegar, olive oil, honey, mustard, black pepper, and tarragon. Add the cooled rice and toss to coat.

3.

Add the diced peppers, fennel, scallions, parsley, and shredded salmon toss to combine. Adjust seasoning if necessary. Serve cold or at room temperature.

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.