Wild Rice Salad with Steelhead Trout, Avocado, Mango & Quick Pickled Mustard Seeds
Who needs lettuce when you have nutty wild rice, peppery watercress, and juicy mango?
Ingredients
- 1-2 tablespoons mustard seeds
- 3 tablespoons white wine vinegar
- 8 oz cooked and cooled wild rice see note
- 4 oz watercress, chopped
- 1 mango, cubed
- 1/2 red onion, thinly sliced
- juice of one orange I used a Cara Cara
- salt
- freshly ground black pepper
- 1/2 tablespoon Tajin seasoning
- 1 tablespoon olive oil
- 16 oz poached steelhead trout, cut into bite-sized pieces see note
- 1 mini avocado, cubed
Instructions
- The night before or at least 20 minutes prior to assembling the salad-- in a ramekin soak the mustard seeds in the vinegar.
- When ready to assemble--toss together the wild rice, mango, mustard seeds (with the vinegar!), olive oil, orange juice, onion, watercress, and spices in a large bowl. Add the trout and avocado and stir gently.
- Divide into two bowls and serve.
Notes
- I poached the fish the night before in a shallow pan filled with water seasoned with lemon juice, a bay leaf, and sliced red onion.
- I love par-cooked pouches of wild rice. I normally buy them at Target and heat them up in a skillet with about a tablespoon of water. Alternatively, cook raw wild rice according to package instructions and cool completely.
- This recipe can easily be doubled!