Reviews (1) Add Rating & Review 42 Ratings 5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1 Martha Stewart Member Rating: Unrated 12/15/2013 excellent "https://www.facebook.com/vidavacations">vida vacations reservations
Back to Tangy-Sweet Salmon and Rice Salad All Reviews for Tangy-Sweet Salmon and Rice Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1080_salmon_rice_salad.jpg
Ingredients Ingredient Checklist 1 cup jasmine or basmati rice Coarse salt 5 scallions, one whole and 4 finely chopped 1/4 cup chopped fresh parsley leaves 1/4 teaspoon peppercorns 1/2 pound fresh wild salmon 1/4 cup pine nuts, lightly toasted 1/4 cup golden raisins 1 tablespoon freshly grated lime zest 2 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1/2 cup fresh mint leaves, cut in fine strips
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 mh_1080_salmon_rice_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
mh_1080_salmon_rice_salad.jpg
mh_1080_salmon_rice_salad.jpg
Ingredients
Ingredients
- 1 cup jasmine or basmati rice Coarse salt 5 scallions, one whole and 4 finely chopped 1/4 cup chopped fresh parsley leaves 1/4 teaspoon peppercorns 1/2 pound fresh wild salmon 1/4 cup pine nuts, lightly toasted 1/4 cup golden raisins 1 tablespoon freshly grated lime zest 2 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1/2 cup fresh mint leaves, cut in fine strips
Directions
Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.
Reviews (1)
Add Rating & Review 42 Ratings 5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: Unrated 12/15/2013 excellent "https://www.facebook.com/vidavacations">vida vacations reservations
Reviews (1)
Add Rating & Review 42 Ratings 5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1
Add Rating & Review
42 Ratings 5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1
42 Ratings 5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1
42 Ratings 5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1
5 star values: 9 4 star values: 17 3 star values: 8 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: Unrated 12/15/2013 excellent "https://www.facebook.com/vidavacations">vida vacations reservationsMartha Stewart Member
Rating: Unrated 12/15/2013
excellent “https://www.facebook.com/vidavacations">vida vacations reservations
Rating: Unrated
All Reviews for Tangy-Sweet Salmon and Rice Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tangy-Sweet Salmon and Rice Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
