Smoked Steelhead, Black Rice and Goat Cheese Salad

Nothing signals spring’s arrival better than lightened spring salads with incredible PNW ingredients. For this recipe, the highlighted ingredient is the smoked Steelhead, but it’s complimented with the use of the forbidden black rice and goat cheese. I used a tangy Greek vinaigrette, but your favorite light and bright vinegar-based blend will work well here. It’s a versatile mix that can be substituted with whatever garden bits you have on hand.

Looking for light ideas for your fresh catch? Check out our Bright and Light Fish Tacos.

1 hot smoked steelhead filet*
1 c black rice
2 tsp bouillon paste, I use Better than Bouillon
1/4 cup goat cheese, crumbled
2 carrots, peeled & diced
2 celery ribs, diced
2 scallions, sliced
1 avocado, diced
1 bag spring mix
2 tbsp capers
Vinaigrette, for dressing
Cracked pepper, to taste

Using a saucepan, heat 1 3/4 c water, black rice and the bouillon paste. Put a lid on and turn down to a simmer and let the rice cook for 30 minutes or until the water is absorbed. Remove from the heat and set aside.

Next, split the bag of spring mix between 4 plates. Top with the diced vegetables, capers, crumbled goat cheese, warm rice and lastly the salmon flaked. Drizzle over your favorite vinaigrette or just olive oil and red wine vinegar to dress. Crack on the pepper and serve immediately.

Serves 4

*I use a Masterbuilt Smoker with cherry wood chips at 160F for 2.5 hours allowing the internal temp to rise to 130F using Rub with Love Salmon Rub