Rice Salad with Salmon and Vegetables

The rice salad with salmon and vegetables is a fresh and tasty dish, perfect for summer or as a light meal. Here I propose a version with an Italian twist. Here are the ingredients and the procedure:

Ingredients

• 250 g of salad rice (such as Arborio, Vialone Nano, or Carnaroli)
• 200 g of fresh or smoked salmon
• 1 medium zucchini
• 1 red bell pepper
• 150 g of cherry tomatoes
• Some salted capers (rinsed)
• Fresh parsley to taste
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Preparation

1. Start by cooking the rice. Bring a pot of salted water to a boil and cook the rice following the instructions on the package to get an al dente texture. Once cooked, drain it and cool it under running water to stop the cooking process. Set it aside.
2. If you are using fresh salmon, steam or pan-fry it until it is gently cooked. If you prefer smoked salmon, you can simply cut it into pieces or strips.
3. Wash the vegetables. Cut the zucchini into cubes and the red bell pepper into strips or dices. The cherry tomatoes can be cut in half or quarters, according to your preference.
4. In a non-stick pan, with a drizzle of oil, lightly sauté the zucchini and bell peppers until they are tender but still crisp. Allow them to cool.
5. In a large bowl, combine the cooled rice, salmon, sautéed and raw vegetables, capers, and chopped fresh parsley.
6. Dress the salad with lemon juice, extra virgin olive oil, salt, and pepper to taste.
7. Mix all the ingredients well and let the rice salad rest in the refrigerator for at least 1 hour before serving, so the flavors can blend together.

Curiosity

The tradition of rice salad in Italy began as a quintessential summer dish, often enriched with ingredients like tomatoes, cucumbers, olives, and even hard-boiled eggs. With the addition of salmon, it becomes a rich source of Omega-3 and proteins, while maintaining the freshness of an ideal dish for warm days.