If you love rice salads, this one will make you go crazy for its goodness. The salmon rice salad is a fresh, colorful, and flavorful summer dish, perfect to bring along for a picnic, or you can serve it in small single portions for an appetizer buffet. In short, it lends itself to multiple uses! Of course, you can prepare it in advance and enjoy it at the right time! And now, if I have intrigued you enough, run to the kitchen to try the recipe!
And if you love cold main courses, don’t miss these recipes too:
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the Salmon Rice Salad
- 3/4 cup rice for salads
- 5 oz smoked salmon
- 1 cup cherry tomatoes
- 1 cup Spanish beans (canned, weighed after draining)
- 2 tbsps extra virgin olive oil
- 1 tbsp apple cider vinegar
- to taste basil (fresh)
- 1 pinch salt
Preparation of the Salmon Rice Salad
First, put the water on the heat, and when it boils, pour in the rice, cook it well, once cooked, drain it, and put it in a bowl (glass or steel), season it with 1 tablespoon of oil and 1 of vinegar, mix and let it cool, in the meantime prepare the dressing.
Cut the salmon into small pieces, wash and dry the cherry tomatoes, then cut them into 4 parts, add them to the rice, then also add the drained Spanish beans, mix.
Now add the remaining oil, the hand-torn basil, a pinch of salt, and mix until all the ingredients are well blended. Cover with plastic wrap and keep in the fridge for at least 30 minutes before consuming, and enjoy with this amazing salmon rice salad!
SALMON RICE SALAD
