For this nutritious delicious salad you will need (serves 2) :
- 75g wild rice
- 1 cinnamon stick
- 1 red chilli
- 1/2 red onion
- 2 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1/4 tsp paprika
- 50g pecans
- 1/2 tsp cumin seeds
- 2 salmon fillets
- 1/2 tbsp fresh chopped coriander
- 1 avocado
- a small bunch of watercress
1) Pre-heat the oven to 150C.
2) Simmer the wild rice with the chilli and cinnamon stick.
3) Caramelise the red onion with half the oil, red wine vinegar and paprika.
4) Toss the pecans with the cumin seeds, 1 tbsp of water and some salt and bake in the oven for 10 minutes.
5) Score the skin of the salmon and season both sides well. Sear the salmon skin side down first in the remaining oil.
6) Mix the rice, onions, watercress, coriander, chopped avocado together and arrange on the plates. Top with the salmon once its done and sprinkle with your toasted pecans.
Enjoy! X