Rice salad is the quintessential summer dish that is always a must on Italian tables.
Fresh, light, and rich in various toppings that everyone customizes according to their taste, creating always new and different combinations.
What I propose today is one of my favorites, the Rice Salad with Salmon and zucchini, a version based on rice topped with slightly sautéed seasonal vegetables and smoked salmon.
A great idea for those hot summer days when you want to enjoy something fresh, light, but tasty.
The combination of cold rice and salmon is perfect and an alternative to the classic rice salad, which is often based on cold cuts.
A fresh and nutritious version with just sautéed vegetables to preserve the intake of vitamins, minerals, and fibers, with the addition of the benefits of salmon, rich in omega-three.
Prepare this delicious Rice Salad with salmon and zucchini, enrich it with other vegetables, or modify it to make it your summer dish!
Below are some other ideas to prepare other cold first courses for the Summer
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 482.98 (Kcal)
- Carbohydrates 66.50 (g) of which sugars 1.25 (g)
- Proteins 24.18 (g)
- Fat 14.37 (g) of which saturated 2.37 (g)of which unsaturated 2.25 (g)
- Fibers 1.90 (g)
- Sodium 1,470.09 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.29 oz salad rice
- 14.11 oz zucchini
- 8.82 oz smoked salmon
- 1 bunch parsley
- 3 tbsp extra virgin olive oil
- to taste salt
Tools
- Pot
- Pan
Steps
First, put a pot of water on the stove that you will use to cook the rice.
Then prepare the vegetables: trim the zucchini and cut them into slices. Cut the smoked salmon into pieces.
When the water reaches a boil, add the salt and cook the rice following the time indicated on the package.
Put 2 tablespoons of extra virgin olive oil in a non-stick pan, heat it, and then add the zucchini. Cook over high heat for a few minutes, then season with salt. They should not be too soft but still crispy.
Once the rice is cooked, drain it and transfer it to a large bowl.
Dress it with a drizzle of oil, mix and let it reach room temperature.
Add the salmon to the rice, also add the sautéed zucchini, and mix well. Sprinkle with a little chopped parsley.
Your Salmon Rice Salad is ready to be enjoyed. If you can let it rest for an hour to let the flavors combine, it’s even better.
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NOTES
RICE For this preparation, you can use different types of rice: the one specific for rice salads, brown rice, or Venere rice. Even short pasta as a substitute is fine.
ZUCCHINI As an alternative to zucchini, you can use peas or other vegetables you love or already have in the fridge.
SALMON You don’t necessarily have to use salmon; for this rice salad, tuna in oil or sautéed shrimp are also excellent.
PARSLEY With smoked salmon, the taste of chives also goes very well.
FAQ (Questions and Answers)
What is the best rice for rice salad?
To prepare rice salad, the most used variety is parboiled rice, a particular type of rice that does not overcook and is more resistant to cooking.
