Salmon Salad with Spanish Rice, Pimento Dressing
Preparation and cooking time: 40 minutes
This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast. Everything can be cooked ahead and assembled just before serving.
Ingredients:
- For the salmon:
- 2 salmon filets, 10oz total, 300gr, 10.5oz
- 1 tbs fresh parsley
- 1 tbs fresh tarragon
- 1/4 tsp salt
- 1 tbs olive oil, 13.5gr, .48oz
- For the Spanish Rice:
- 1/3 cup brown rice, quick cooking, 60gr, 2.1oz
- 2 tbs chopped onion, 25gr, .8oz
- 1 clove garlic, minced, 4gr, .14oz
- 1 tomato, 200gr, 7oz
- 1 tsp olive oil, 4.5gr, .15oz
- 2/3 cup chicken stock, 150gr, 5.3oz
- Dressing for the Salad
- 4oz pimiento (pimento) or roasted red peppers, drained, 125gr, 4.4oz
- 1/2 cup plain or Greek yogurt, 150gr, 5.3oz
- 1/2 cup mayonnaise, 118gr, 4.2oz
- 1 tbs fresh chopped oregano
- 1 tbs fresh snipped chives
- 1 tbs lemon juice, 15gr, .53oz
- 1 tbs olive oil, 13.5gr, .48oz
- For salad:
- lettuce for main course salad for 2 people, 200gr, 7oz
- 1 small zucchini (courgette) - about 8 inches long (20cm), about 1 1/2 cups shredded, 200gr, 7oz
Instructions:
- Snip the parsley and tarragon.
- Mix with salt, oil and spread on the salmon.
- Bake at 400F 200C) for 15 minutes, or until done. Remove and set aside.
- Could also be done on the barbecue grill for about 10 minutes.
- If done earlier in the day, refrigerate until ready to use.
- For the Spanish Rice:
- Finely chop onion and mince garlic.
- Roughly chop tomato.
- Heat oil in small saucepan. Add onion and sauté until transparent.
- Add garlic and rice and sauté 2 minutes.
- Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions).
- Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.
- Dressing for the Salad:
- Snip/chop herbs.
- Drain pimento.
- Reserve 1 tbs pimento for garnish. Put the rest of the pimento and the yogurt into a blender and purée.
- Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.
- For salad:
- Shred zucchini using large holes of a box grater - no need to peel.
- Put it into a bowl, add 2 tbs of dressing and toss well to combine.
- Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter.
- Fluff the rice and spread out over the lettuce.
- Put the zucchini on top of the rice.
- Cut the salmon into 4 nice pieces and arrange on zucchini.
- Drizzle salmon with a bit of dressing and garnish with reserved pimento.
- Serve with more dressing on the side.
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Nutrition Information |
Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
