Maple-Smoked Salmon with Wild Rice and Pea Salad
Smoked salmon paired with a fresh pea salad and nutty wild rice, finished with a maple-dill vinaigrette. This american-inspired seafood ready in about 15 minutes pairs smoked salmon, cooked wild rice, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz smoked salmon
- 1/2 cup cooked wild rice
- 1/2 cup fresh peas
- 1/4 cup shaved fennel
- 1 tbsp maple syrup
- 1 tsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill
Instructions
- Step 1: In a small bowl, whisk together 1 tbsp maple syrup, 1 tsp white wine vinegar, 2 tbsp extra virgin olive oil, and 1 tbsp chopped fresh dill until emulsified. Set aside for dressing.
- Step 2: In a medium bowl, combine 1/2 cup cooked wild rice, 1/2 cup fresh peas, and 1/4 cup shaved fennel. Drizzle with 1/2 of the maple-dill vinaigrette and toss gently to coat.
- Step 3: Divide the rice-pea salad between two plates. Top each portion with 4 oz sliced smoked salmon. Drizzle with remaining vinaigrette and sprinkle with additional fresh dill just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Smoked Salmon with Wild Rice and Pea Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Smoked Salmon with Wild Rice and Pea Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked salmon from drying out.
Can I substitute ingredients in Maple-Smoked Salmon with Wild Rice and Pea Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Smoked Salmon with Wild Rice and Pea Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Smoked Salmon with Wild Rice and Pea Salad?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
