Wild rice, lemon and dill with pulled salmon

Susan Graham, a Gubbuteh Road resident, has contributed this delicious salad, It could be called a 'sit-down salad'. It's full of flavour, and substantial enough to be a full meal. Alternatively, you could serve as a tasty and nutritious side salad, or a picnic snack. Take your pick − whatever you decide, you'll not be disappointed. It's a bit fiddly to prepare but well worth the time and effort.

Serves 4

Preparation/cooking: 30 minutes to 1 hour | Course: lunch | Degree of difficulty: medium



  • 50g wild rice
  • 150g brown rice
  • 1 tbsp olive oil
  • 2 x 200g fresh salmon or ocean trout fillets
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds (pepitas)
  • 2 tbsp almonds, skin-on
  • 2 tbsp pistachios, shelled
  • 2 tbsp dill sprigs
  • sea salt and black pepper


  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp ground cumin


Step 1

  • Cook the wild rice in a large pot of simmering salted water for 10 minutes
  • Add the brown rice and cook for a further 40 minutes or until just tender
  • Drain and cool

Step 2

  • Heat the olive oil in a frypan and cook the salmon skin-side down for 5 minutes
  • Turn and cook for 2 minutes, leaving it pink inside
  • Set aside to cool to room temperature
  • Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot, dry pan for a minute or two

Step 3

  • Whisk the dressing ingredients together in a big bowl
  • Add the cooled rice, sunflower seeds, pumpkin seeds, almonds, pistachios and dill
  • Season generously with sea salt and pepper, and lightly toss with your hands
  • Using two forks, pull the salmon into bite-sized shreds
  • Add to the rice mix
  • Lightly toss and serve with extra dill.

Susan's tip

  • Check the rice while cooking, I found less time was needed for the required consistency
  • Not being a fan of sweet salad dressings, I halved the amount of honey

Recipe and image source

Recipe: www.goodfood.com.au | Jill Dupleix
Image: Edwina Pickles