Cold rice with zucchini and salmon, a cold main dish perfect for summer, very tasty to prepare in advance and find ready in the fridge, upon returning from the beach, for a quick lunch with family or a dinner with friends. Practical and versatile, it is prepared in just a few minutes with only 3 ingredients: rice, zucchini, and salmon. To prepare the cold rice, just clean the zucchini, cut it into chunks and boil it in abundant slightly salted water together with the rice.
Once cooked, we just need to transfer the ingredients into a large bowl, and season them with chopped smoked salmon, salt, pepper, chopped parsley, grated zest and juice of a lemon.
But now let’s go into the kitchen and I’ll show you how to prepare Cold rice with zucchini and salmon
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1.5 cups Carnaroli rice (or for risotto)
- 2 cups zucchini
- 5 oz smoked salmon
- 1 lemon (zest and juice)
- 1 bunch chopped parsley
- 1 pinch pepper
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Colander
- 1 Knife
Steps
Let’s start preparing the
Let’s start preparing the cold rice with zucchini and salmon: wash the zucchini, trim the ends and then cut them into chunks.
Bring slightly salted water to a boil in a pot and pour in the rice.
Halfway through cooking, after about 7-8 minutes, add the zucchini chunks.
After the time is up, drain the rice and zucchini and run them under cold water to stop the cooking process.
Cut the smoked salmon into pieces and add it to the rice with the zucchini.
Add the chopped parsley, the grated lemon zest, the lemon juice, and the pepper. Dress everything with extra virgin olive oil, mix well and adjust the salt.
Leave the cold rice with zucchini and salmon in the fridge for at least an hour before serving.
And enjoy your meal!!
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