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Grilled Salmon Salad with Wild Rice

830 kcal · 49 g protein · 10 minutes · 1 servings

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Grilled Salmon Salad with Wild Rice

This Grilled Salmon Salad with Wild Rice is a nutritious and satisfying meal combining tender, flavorful salmon with fresh mixed greens and hearty wild rice. Tossed in a simple olive oil and lemon dressing, it’s perfect for a healthy lunch or light dinner.

830 kcal 49 g protein 10 minutes

Ingredients

  • grilled salmon 6 oz
  • mixed salad greens 2 cups
  • cooked wild rice 1 cup
  • olive oil and lemon dressing 1 tbsp

Method

  1. Prepare the Wild Rice. If you don’t have cooked wild rice ready, start by cooking 1/3 cup dry wild rice according to package instructions to yield about 1 cup cooked. Rinse the rice under cold water, then boil in a pot with 2 cups water, reduce heat, cover, and simmer for about 45-50 minutes until tender. Drain any excess water and fluff with a fork. If you have pre-cooked rice, you can skip this step.
    Tip: Cooking rice ahead of time and refrigerating it helps save time.
  2. Grill the Salmon. Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Season the 6 oz salmon fillet with salt and pepper. Place the salmon skin-side down on the grill and cook for about 4-5 minutes per side, until the fish flakes easily with a fork and has nice grill marks. Remove from heat and let it rest for a few minutes.
    Tip: Use a fish spatula to gently flip the salmon to avoid breaking it.
  3. Prepare the Salad Greens. While the salmon is grilling, rinse and dry 2 cups of mixed salad greens thoroughly. Place them in a large salad bowl.
    Tip: Dry greens well to help the dressing stick better.
  4. Combine Salad Ingredients. Add the cooked wild rice (1 cup) to the salad greens. Flake the grilled salmon into bite-sized pieces and add it on top.
    Tip: Flaking the salmon makes it easier to eat and distribute throughout the salad.
  5. Dress the Salad. Drizzle 1 tablespoon of olive oil and lemon dressing evenly over the salad. Toss gently to combine all ingredients without breaking the salmon pieces.
    Tip: Toss gently to keep the salmon intact and evenly coat the salad.
  6. Serve. Transfer the salad to a serving plate or bowl and enjoy immediately while the salmon is still slightly warm.
    Tip: Serve with a lemon wedge for an extra fresh squeeze if desired.

Pro tips

  • Use fresh salmon for best flavor and texture.
  • Cook wild rice in advance and refrigerate to reduce meal prep time.