Pan-fried salmon with escarole and wild rice salad

Ingredients:

• 3/4 cup quick-cooking wild and parboiled rice mix
• Half a large bunch of escarole, chopped
• Half a small red onion, thinly sliced
• 0.5 cup chopped fresh parsley
• 1/4 cup thinly sliced ​​sun-dried tomatoes (not in oil; about 8)
• 1/4 cup roasted salted pistachios, coarsely chopped
• 2 tbsp lemon juice + lemon wedges for serving
• 2 tbsp + 2 tsp extra-virgin olive oil
• 60 g of crumbled herbed goat cheese (about 0.5 cups)
• 4 salmon fillets with skin (approximately 110 g each)

Preparation:

1. Cook the rice according to package instructions. Fluff it with vetch and set aside.
2. In a large bowl, combine the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice, and 2 tablespoons of olive oil. Add the warm rice, season with salt and pepper, and toss again. Divide among plates and top with crumbled goat cheese.
3. In a large nonstick skillet, heat the remaining 2 teaspoons olive oil over medium-high heat. Season the salmon with salt and pepper and place it in the skillet, skin side down. Cook until the skin is crispy, about 4 minutes.
4. Turn over and cook until salmon is cooked through, about 2 more minutes.
5. Top each serving of salad with a salmon fillet, skin side up. Serve with lemon wedges.