Nitrate & Nitrite Free Pomegranate & Mint Wild Rice Pilaf with Salmon and Spinach
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pilaf
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- ½ tsp ground turmeric
- ½ tsp salt
- 5 oz baby spinach
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed wild rice, chicken broth, 1 tbsp olive oil, turmeric, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the 3 tbsp olive oil, lemon juice, honey, ground ginger, and 1/4 tsp salt in a small bowl until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!