Salad: United States – Idaho / Pacific Northwest – Trout and Wild Rice Salad

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 2 Idaho trout fillets, smoked or grilled, approx. 8 oz (225 g) each, skin removed and flaked
- 1 cup (170 g) dried wild rice
- 3 cups (720 ml) water
- 4 cups (120 g) baby arugula or mixed baby greens
- 1/3 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (6 g) fresh chives, snipped
- 2 tbsp (8 g) fresh dill, chopped
- 1/2 cup (60 g) toasted hazelnuts (filberts), coarsely chopped
- 3 scallions (green onions), thinly sliced (approx. 45 g)
- 4-6 radishes, thinly sliced (approx. 60 g) — optional for crunch
- 1 small celery stalk, thinly sliced (about 30 g)
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 1/4 tsp (1.5 g) kosher salt, plus extra to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus extra to taste
- Optional: 2 oz (60 g) crumbled goat cheese or feta for garnish
- Optional: 1 tsp (5 ml) walnut oil for finishing (adds a nutty Pacific Northwest note)

Instructions

Short Description:
A bright Pacific Northwest salad of smoked or grilled Idaho trout flaked over nutty wild rice, local herbs, toasted hazelnuts, and peppery greens, dressed with a lemon-Dijon vinaigrette.

Regional Notes:
This Idaho variation highlights locally available trout (commonly smoked or simply grilled) and native wild rice, and emphasizes Pacific Northwest ingredients like fresh dill, chives, and toasted hazelnuts. Compared with generic trout salads, this version leans on wild rice for earthy texture and regional nuts and herbs to reflect local flavors.

1. Rinse the dried wild rice under cold water in a fine mesh sieve. In a medium saucepan combine wild rice, 3 cups (720 ml) water and 1/8 tsp salt; bring to a boil, reduce heat to low, cover and simmer 40–50 minutes until kernels split and tender. Drain any excess water and spread rice on a sheet pan to cool to room temperature (about 15 minutes).
2. Prepare the trout: if using fresh trout fillets, pat dry and season lightly with salt and pepper. Preheat a grill or heavy skillet to medium-high. Brush the fish with a little oil and grill 3–5 minutes per side (depending on thickness) until just cooked through and flaky; let cool slightly, remove skin, and flake into large chunks. If using smoked trout, simply remove skin if present and flake into large chunks.
3. While rice cooks, toast the hazelnuts: heat a dry skillet over medium heat and toast the hazelnuts, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Transfer to a cutting board and coarsely chop.
4. Make the vinaigrette: in a small bowl whisk together lemon zest and juice (about 2 tbsp / 30 ml), apple cider vinegar 2 tbsp (30 ml), Dijon mustard 1 tbsp (15 ml), honey 1 tbsp (15 ml), 1/4 tsp (1.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Gradually whisk in the olive oil 3 tbsp (45 ml) until emulsified. Taste and adjust seasoning; stir in walnut oil 1 tsp (5 ml) if using.
5. In a large bowl combine the cooled wild rice, baby arugula (or mixed greens), parsley 1/3 cup (15 g), chives 2 tbsp (6 g), dill 2 tbsp (8 g), scallions, radishes (if using), and celery. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to combine. Add more vinaigrette as needed to lightly coat the ingredients.
6. Gently fold in the flaked trout, taking care not to break it into tiny pieces. Adjust salt and pepper to taste.
7. Transfer salad to a serving platter or divide among plates. Scatter toasted hazelnuts over the top and sprinkle with optional crumbled goat cheese or feta if desired. Serve immediately with remaining vinaigrette on the side.