Salmon and Grains Salad with Pistachio Salsa Verde
Photo: Erin Kunkel; Styling: Christine Wolheim
Kris Tominaga serves this dramatic salad at Cadet restaurant in Santa Monica. Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.
Wine Pairing: A dry, crisp rosé made out of Pinot Noir, like Calera 2015 Vin Gris of Pinot Noir (Central Coast; available in March). The tart, silky red fruit is a great foil for salmon, and the wine’s minerally herbal quality plays off the salsa verde. –Sara Schneider
This recipe, and others like it, can be found in the article “These Salmon Recipes Are Perfect for Nights When You Don’t Know What to Cook.”
How to Make It
Step 1
1
Prepare grains: Cook wild rice and quinoa separately according to package instructions, adding 1/2 tsp. salt to each. Drain grains of any liquid, then pour out each onto separate rimmed baking sheets and let cool.
Step 2
2
Heat oil in a small saucepan over medium-high heat until it reaches 350° on a deep-frying thermometer. Using a slotted spoon, add one-quarter of quinoa; cook until crisp (spoon out a few grains and taste them to test), about 2 minutes. Transfer quinoa to paper towels to drain and repeat to cook remaining quinoa.
Step 3
3
Make salad: Preheat broiler with rack about 3 in. from heat. Set salmon on a rimmed baking sheet. Rub all over with oil, salt, and pepper. Broil until medium-rare (cut to test), turning once, 3 to 5 minutes total. Set aside 5 to 10 minutes (salmon will continue to cook a little).
Step 4
4
On a large platter, layer wild rice, half of quinoa, the watercress, radishes, onion, parsley, basil, cilantro, and dill. Gently toss greens and vegetables to loosely mix. Break salmon into 4-in. pieces, discarding any skin, and add to platter. Sprinkle with remaining quinoa, taking care not to cover salmon. Spoon about 2/3 cup salsa verde over salad and serve the rest on the side.
Step 5
5
*Find black quinoa at well-stocked grocery stores, natural-foods stores, and alterecofoods.com, or use another color of quinoa.
Step 6
6
Make ahead: Up to 1 day, prep and chill herbs. Cook grains (step 1) and chill; bring to room temperature to continue.
Ingredients
GRAINS
1 cup wild rice
1/2 cup black quinoa*, rinsed well and drained
1 teaspoon kosher salt, divided
1 1/2 cups grapeseed or canola oil, for frying
SALAD
1 1/2 pounds sockeye salmon fillets (about 1 in. thick), thawed if frozen, pin bones removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 qt. loosely packed small, tender watercress sprigs
3/4 cup paper-thin radish slices
1/2 cup thinly sliced red onion
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed fresh basil leaves (torn if large)
1/2 cup loosely packed fresh small, tender cilantro sprigs
1/4 cup small, tender fresh dill sprigs
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