The Rice Salad with Salmon and Zucchini, cooked in Air Fryer, is a summer dish, fresh and with a delicate taste. It uses few ingredients: smoked salmon, zucchini flavored with spices, parsley, extra virgin olive oil, and for an even fresher touch, some grated lemon zest. Just cook the rice in multicooker or pot, “fry” the zucchini in Air Fryer, combine them with the smoked salmon and the dish is ready!
In our family, the Rice Salad with Salmon and Zucchini, cooked in Air Fryer has become one of our favorite summer dishes, along with Cold farfalle with tuna and grilled zucchini. When you hear that one bite leads to another and they could eat it endlessly, you know you’ve hit the mark with this recipe! It also conquered me with its simplicity and delicacy, so this time I recommend neither variations nor additions.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4/5
- Cooking methods: Frying, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Ingredients for 4/5 portions of Rice Salad with Salmon and Zucchini, in Air Fryer
- 21 oz zucchini
- 2 tbsps extra virgin olive oil
- as needed marjoram (dried)
- as needed chives (dried)
- salt and pepper
- 1 clove garlic
- 1 1/3 cups Carnaroli rice
- 3.5 oz smoked salmon
- as needed extra virgin olive oil
- as needed salt and pepper
- Half lemon (grated zest)
- 1 bunch parsley
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Tools
What you need to prepare the Rice Salad with Salmon and Zucchini in Air Fryer
- 1 multicooker
- 1 Air Fryer
- 1 Non-stick pan
- 1 Knife
- 1 Chopping board
- 1 Wooden spoon
- 1 Bowl
- 1 Knife
- 1 Chopping board
- 1 Lemon grater
- 1 Spoon
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Steps
How to prepare the Rice Salad with Salmon and Zucchini fried in Air Fryer
Rinse the rice with cold water. Pour it into the combi pan with 500 ml of water and salt.
Start cooking the rice.
My rice was ready in about 12 minutes, I checked the cooking before the end of the program. Drain it and rinse with cold water to stop cooking and remove starch.
If you don’t have a multicooker, prepare the rice in a pot following the cooking times on the package. Once ready, drained rinse it in cold water.
Transfer the cooked rice, with the multicooker or pot, into a bowl and add a little extra virgin olive oil, mix well and let it cool.
Wash and dry the zucchini.
Remove the two ends and cut the zucchini into 4 then dice them into chunks.
Transfer the zucchini into the non-stick pan you will use for cooking and add the spices, oil, salt, and garlic clove. Mix with a spatula or wooden spoon.
Place the pan in the air fryer above the grill, if you have double resistance you can put the pan directly in the drawer. Start cooking with Air Fry program at 360°F for 15/18 minutes, shaking the pan a couple of times during cooking.
Once cooking is complete, remove the garlic and set aside.
On a cutting board, chop the parsley, after washing and patting it with a paper towel and add it to the rice.
Take a cutting board and cut the smoked salmon into strips, add it along with the zucchini. Add the extra virgin olive oil and mix well, be generous with the oil. Adjust salt if necessary.
Cover the bowl with plastic wrap and place the rice salad in the refrigerator for at least 2/3 hours. Before serving, grate half a lemon peel and pepper to taste.
Your Rice Salad with Salmon and Zucchini is ready. Add a drizzle of oil if necessary.
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Storage of Air Fryer Salmon and Zucchini Rice Salad
The Salmon and Zucchini Rice Salad can be stored in the fridge for a couple of days, directly in its bowl, well covered with plastic wrap.
Alternative pan cooking of zucchini
The zucchini can be cooked in a pan: sauté the garlic clove with a good amount of oil, add the zucchini previously seasoned with spices. Cover them with a lid and cook over medium heat, stirring during cooking. They should be soft, slightly crunchy, and should not fall apart.
