Tasmanian Wild Rice Salad with Seared Salmon

Ingredients

In this adaptation, we have replaced the traditional Japanese ingredients with Tasmanian ones to create a unique fusion dish. The original Wakakusa dish typically includes sushi rice, pickled vegetables, and raw fish. However, we have substituted sushi rice with wild rice, pickled vegetables with fresh Tasmanian vegetables, and raw fish with seared Tasmanian salmon. These changes infuse the dish with the flavors and ingredients specific to Tasmanian cuisine. We alse have the original recipe for Wakakusa, so you can check it out.

• 1 cup (200g) wild rice 1 cup (200g) wild rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 Tasmanian salmon fillet (about 200g) 1 Tasmanian salmon fillet (about 200g)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, diced 1 cucumber, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 24g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the wild rice under cold water. In a saucepan, bring the vegetable broth to a boil and add the wild rice. Reduce heat, cover, and simmer for 45-50 minutes or until the rice is tender. Drain any excess liquid and let it cool.
2. 2.
   Season the Tasmanian salmon fillet with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until it is cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes before flaking it into chunks.
3. 3.
   In a large bowl, combine the cooked wild rice, cherry tomatoes, cucumber, red bell pepper, parsley, mint, lemon juice, salt, and pepper. Toss gently to mix all the ingredients.
4. 4.
   Add the flaked Tasmanian salmon to the rice salad and gently toss again.
5. 5.
   Serve the Tasmanian Wild Rice Salad with Seared Salmon chilled or at room temperature.

Treat your ingredients with care...

• Tasmanian salmon — Make sure to choose fresh Tasmanian salmon fillets for the best flavor and texture. If Tasmanian salmon is not available, you can substitute it with another high-quality salmon variety.
• Wild rice — Rinse the wild rice thoroughly before cooking to remove any impurities. Cooking time may vary, so check the package instructions for specific cooking times.

Tips & Tricks

• For added flavor, you can marinate the Tasmanian salmon fillet in a mixture of lemon juice, olive oil, and herbs for 30 minutes before searing.
• Feel free to customize the salad by adding other Tasmanian ingredients such as Tasmanian walnuts or Tasmanian honey for a touch of sweetness.
• If you prefer a warm salad, you can serve the Tasmanian Wild Rice Salad with Seared Salmon immediately after cooking the rice and salmon.

Serving advice

Serve the Tasmanian Wild Rice Salad with Seared Salmon as a main course for a light and healthy lunch or dinner. It can also be served as a side dish alongside grilled Tasmanian seafood or roasted Tasmanian vegetables.

Presentation advice

Arrange the salad on a large platter, placing the flaked Tasmanian salmon on top of the wild rice and vegetable mixture. Garnish with fresh herbs and lemon wedges for an appealing presentation.