Derek’s Flaked Walleye Salad w/ Maple Vinaigrette Recipe

A walleye catch-and-cook recipe perfect for lunch or dinner.

Ingredients

1 skinless, boneless walleye filet

1 bunch of kale

1 bunch of rainbow chard

1/2 cup sunflower seed

1/2 cup pepitas

1/2 cp dry hand-harvested wild rice

1/2 cup dry quinoa

3 bulbs of garlic

3 tomatoes

4 cups olive oil

1 1/2 cup water

Maple syrup to taste

Apple cider syrup to taste

Chili Flakes to taste

Salt & Pepper to taste

Tools

Sheet tray

Oven

Cutting Board

Knife

Cast iron pan (Derek is bringing this)

Pot & lid

Instructions

1. Salt & Oil fish. Cook in oven at 350 F until fish glistens and flakes
2. Add sliced tomatoes to a pot with oil and half of the garlic and simmer
3. Add quinoa and wild rice to the pot with water. Bring to a boil and reduce to simmer
4. Charr half of kale and half of Chard. Add to a large bowl. Add the remainder kale and chard after the charred mixture cools
5. Add sunflower and pepitas to the bowl
6. Allow cooked fish, tomatoes, wild rice, and quinoa to cool. Flake fish into the bowl and then tomatoes, wild rice, and quinoa
7. In a separate container, mix maple, thinly sliced garlic, apple cider syrup, chili flakes, salt, and pepper to taste. Dress Salad

Featured in season 2, episode 2 of the Great Minnesota Recipe.