Wild Rice w/Seared Salmon, Fennel + Salted Plum Salad

Name: Wild Rice w/Seared Salmon, Fennel + Salted Plum Salad
Ingredients: Neutral oil; 2 garlic cloves, minced; 1 small onion (about 4 oz [120 g]), thinly sliced; 1 cup [250 ml] white wine or hard cider; ½ tsp salt, plus more as needed; 1 cup [200 g] wild rice, soaked or unsoaked; 1 cup [250 ml] white wine or hard cider; 6 cups [1.5 L] chicken stock or water (4 cups [1 L]) if the rice has been soaked); 6 cups [1.5 L] chicken stock or water (4 cups [1 L]) if the rice has been soaked); 1 lemon (about 1½ oz [45 ml]), zest and juice; 6 cups [1.5 L] chicken stock or water (4 cups [1 L]) if the rice has been soaked); ¼ cup [60 ml] olive oil; 5 to 7 sprigs parsley, roughly chopped; 4 tart plums (about 1 lb [450 g]); 1 bulb fennel (about 8 oz [225 g]); Four 4 oz [120 g] salmon fillets, skin on

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

The earthiness of the wild rice, the fatty richness of the salmon, and the crunch and tang of the lemon-soaked fennel with surprisingly briny salted plums—I love this dish. If plums are not in season, substitute prunes or dried apricots. The result won’t be as juicy, but it will be no less flavorful.

Ingredients

Neutral oil
1 small onion (about 4 oz [120 g]), thinly sliced

Fish course
Gluten-free
Pescatarian

Method

In a large pot, heat a glug of neutral oil over medium heat until it begins to shimmer, about 1 minute. Add the onions, garlic, and salt and sweat until the onions are soft but not browned, about 7 minutes. Add the wine and cook until fully evaporated.

Add the wild rice and toast briefly, about 2 minutes. Add the stock and bring to a boil. Lower the heat to a simmer and cook until the r