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Photo of Salmon with wild rice salad by WW

Salmon with wild rice salad

Total Time
1 hr 10 min
10 min
1 hr
The clean, smooth flavour of salmon is set off by the filling rice salad and rich semi-dried tomatoes.


Basmati rice

½ cup(s)

Wild rice

¼ cup(s), (50g)


2 stick(s), thinly sliced

Semi dried tomatoes, not in oil

100 g, thinly sliced

Lemon juice

2 tbs

Raw almonds

1 tbs, natural sliced

Fresh chives

1 tbs, coarsely chopped

Fresh dill

1 tbs, chopped

Olive oil

2 tsp

Skinless salmon

480 g


1 medium, wedges, to serve


  1. Cook the basmati and wild rice separately in 2 small saucepans following packet instructions. Drain well and combine in a large bowl. Set aside to cool slightly.
  2. Add the celery, tomato, lemon juice, almonds, chives, dill and oil to the rice. Season with salt and pepper and gently toss to combine.
  3. Line a grill tray with foil. Preheat grill to high. Lightly spray salmon with oil. Place salmon skin-side down on the tray. Grill for 2-4 minutes or until golden. Turn salmon. Using kitchen scissors, snip skin in several places around the edge to stop the skin from shrinking. Grill, skin-side up, for 2 minutes or until skin is crisp and salmon is medium rare, or until cooked to your liking.
  4. Divide the salmon and rice salad among serving plates. Serve with lemon wedges.


SERVING SUGGESTION: salad of mixed salad leaves and sliced cucumber.