Nutritional Info

Nutrition Facts

Serving Size 1 (391g)

Calories 468
Calories from Fat 28 (6%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 30.7mg 10%
Sodium 147.7mg 6%
Potassium 559.7mg 12%
Total Carbohydrate 87.2g 29%
Dietary Fiber 5.6g 22%
Sugars 32.8g
Protein 22.3g 45%

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Syndicate content
Recipe Description
Try this salad throughout the seasons, varying the vegetables with the freshest ones available. Canned salmon with the bones is an excellent source of calcium and vitamin D, essential for the absorption of calcium. Be sure to mash the bones and add them to the salad for added calcium. When you accompany this with good bread in the spring or summer, or a hearty soup in fall or winter, you have a very satisfying meal.
Prep time
1 hr
Cook time
55 min
Ready In
1 hr 55 min


Serves Tool

Serves To:USMetric
1 Cup(c)  wild rice
5 Cup(c)  water, divided
1 1/2 Teaspoon(t)  salt, divided
2   bay leaves
1 Cup(c)  long grain parboiled rice
1 Pound(lb)  broccoli florets
15 Ounce(oz)  sockeye salmon
8 Ounce(oz)  whole button mushrooms
1/2 Cup(c)  fresh parsley, chopped
4   green onions, chopped
1/2   red bell pepper, chopped
1 Clove(clv)  garlic, minced
1/2 Cup(c)  vegetable oil
1/4 Cup(c)  red wine vinegar
1 Tablespoon(T)  granulated sugar
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, freshly ground


Rinse wild rice and cover with cold water. Let soak for 30 minutes. Drain. In a large saucepan, bring 3 cups of the water, 1 tsp of the salt and 1 of the bay leaves to a boil over high heat. Stir in wild rice and bring back to boil. Reduce heat to medium and cook, covered, until tender, about 25 minutes. Drain and let cool. Discard bay leaf. In a medium saucepan, bring the remaining water, the remaining salt and the remaining bay leaf to a boil over high heat. Add parboiled rice. Reduce heat to medium and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, or until all liquid is absorbed. Let cool. Discard bay leaf. Meanwhile, in a large pot of rapidly boiling salted water, cook broccoli, uncovered, until tender crisp, about 2 to 3 minutes. Drain and refresh under cold water. Drain salmon. Discard skin and mash bones. In a large bowl, combine cooled wild and parboiled rice, broccoli, salmon with mashed bones, mushrooms, parsley, green onions and red pepper. To prepare the dressing: In a small bowl, whisk together garlic, oil, vinegar, sugar, salt and pepper. Pour over salad and toss gently.

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