Ingredients
15 servings
salmon, wild caught Sockeye fillets
4.0
whole
Lemons
4.0
whole
fresh dill
1.0
tablespoon(s)
pineapple
1.0
whole
scallions
1.0
bunch(es)
Sweet chilie sauce
0.25
jar(s)
Med bags spinach
3.0
bag(s)
candied pecans
1.0
package(s)
feta cheese
1.0
package(s)
pickled beets
1.0
jar(s)
Wild Rice mix Lundberg
1.0
pound(s)
craisens
1.0
bag(s)
Walnut
1.0
package(s)
Apples
3.0
whole
blush wine vin
1.0
bottle(s)
Red Pepper
2.0
whole
Balsamic Vinaigrette
1.0
bottle(s)
Dietary Restrictions
Fish
Wheat / Gluten
Nuts
Recipe Instructions
Start with Rice first (cook according to package instructions. Meanwhile, chop apples, scallions, and Walnuts. When rice is almost done, add olive oil, apples, scallions, walnuts, craisins, and lemon juice, and let sit near the fire until ready to serve.
Veggie Burgers if Vegetarian
Cook Salmon on the grill
Pineapple relish: small dice the pineapple, red pepper, sliced scallions, add sweet chili sauce to taste, and mix well.
Place the spinach in a large bowl and layer in pickled beets, feta, and candied Pecans. Serve dressing on the side.