Cold Rice with Salmon and Zucchini is a really tasty and flavorful cold rice salad, perfect for hot summer days, which unfortunately seem to be delayed this summer.. but I don’t want to be caught unprepared, so I’m preparing and studying recipes to make for dinners with my friends this summer!

The cold rice with salmon and zucchini is even more delicious and inviting thanks to an extra ingredient that you’ll fall in love with! Guess what? I’ve added some lemon juice and mint leaves that make it truly irresistible!

To make it even quicker, you can cook the rice in the microwave, and then prepare many rice salads in no time, like the cold rice with surimi and zucchini!

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients

1.25 cups rice
7 oz smoked salmon
1.5 cups zucchini
1 lemon
fresh mint
extra virgin olive oil
salt

Steps

Wash the zucchini under running water, then remove the ends.
Cut the zucchini in half lengthwise and then in half again.
Now cut into evenly sized cubes.
Fill a pot with water, when it boils, add salt to taste and then pour in the rice. When there are 5 minutes left for the rice to be cooked, add the diced zucchini.
When the rice is cooked, drain the rice and zucchini and rinse both ingredients under cold running water. This will immediately stop the cooking of the rice and zucchini.
Now transfer everything into a large bowl and add a good drizzle of extra virgin olive oil.
Give it an initial stir, then add the smoked salmon cut into small pieces.
Squeeze the lemon and pour the juice over the cold rice with salmon and zucchini. Add the chopped mint and stir to combine all the ingredients.
At this point, cover the bowl with food wrap or transfer everything to an airtight food container and place in the fridge to cool for at least an hour before serving.