Fresh & Fabulous Salmon Salad With Vegetables, Rice, Fresh Herbs & Tangy Lemon Vinaigrette by Chef Gigi
We all get stuck in our recipe ruts where we make the same dishes over and over again. Even as a chef I do! Break out of that rut by making this fresh and fabulous salmon salad recipe with brown rice, vegetables, fresh herbs and a tangy lemon vinaigrette!
Here is your shopping list for this refreshing salmon salad recipe: long-grain brown rice (you could use white rice), almonds, olive oil, red onion, ground cumin, fresh green peas, salmon fillets, baby spinach, green onions, English cucumbers, fresh mint leaves and fresh flat-leaf Italian parsley. You could also add some cherry tomatoes for a little color and more nutrition, taste and texture.
Serve this salmon rice salad at your next luncheon or for dinner with fresh hot bread.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
- 2 cups long-grain brown rice or white, rinsed
- 1/4 cup sliced almonds, toasted (optional)
- 2 tablespoons olive oil
- 1 red onion, chopped small dice
- 1/2 teaspoon ground cumin
- 1 cup fresh peas, cooked and chilled
- 3 large salmon fillets, pin-boned and skin removed
- 1 handful baby spinach, roughly chopped
- 4 green onions, thinly sliced on the diagonal
- 2 English cucumbers, halved and seeds removed, cut into bite-sized pieces
- 1/3 cup mint leaves, chopped fine
- 1/2 bunch flat-leaf Italian parsley leaves, chopped fine
Lemon Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 1 large garlic clove, crushed and chopped fine
- 1 shallot, chopped fine
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Recipe Notes
- Watch the almonds closely as the bake – they can burn quickly!
- For some color and even more nutrition, add 1/2 cup cherry tomatoes cut in half.
Here's how to make it:
- Bring the brown rice and 3 1/2 cups water to a boil in a saucepan. Reduce the heat and simmer, covered, for 35 to 40 minutes, or until tender. Transfer to a bowl and set aside to cool.
- Make the lemon dressing by combining the olive oil, lemon juice, garlic, shallot and a pinch of salt and pepper in a mason jar. Cover and shake to combine. Chill.
- Place the almonds on a baking tray and bake in a preheated 350-degree F oven for 8 to 10 minutes or until aromatic. Set aside to cool completely, then roughly chop.
- Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the onion, cumin and a pinch of salt and cook for 5 minutes, or until the onion has softened and is lightly caramelized. Remove from the pan and set aside. Return pan to heat.
- Brush the salmon with the remaining olive oil and season with salt and pepper. Cook for 3 minutes on each side or until flakey and pink in color. Remove from the pan and set aside until cool enough to handle.
- While the salmon cools, place the rice, cooked onion, spinach, green onions, tomatoes, cucumber, peas, mint, and parsley in a serving bowl and toss gently to combine. Chill.
- Flake the salmon and add to the rice salad. Add the almonds, drizzle on the dressing, gently toss and serve.
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