Rice Salad with Shrimp and Salmon

I can provide you with a recipe for a rice salad with shrimp and salmon, a fresh dish suitable for a summer day. Let’s look at the ingredients and the procedure for preparing it together.

Ingredients

• 250 g of salad rice (better if it’s a type that holds its cooking well, like Arborio or Carnaroli)
• 150 g of smoked salmon
• 200 g of peeled shrimp (fresh or frozen)
• 1 lemon (juice and grated zest)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped chives (for garnish)
• A few leaves of fresh basil (optional)

Preparation

1. Start by bringing a large pot of salted water to a boil. Once boiling, cook the rice for the time indicated on the package, remembering it should remain al dente. Drain it and rinse it under cold water to stop the cooking and remove excess starch. Let it cool completely.

2. Meanwhile, if you’re using frozen shrimp, thaw them and, if needed, cook them in boiling water for a couple of minutes. Drain and let them cool.

3. Cut the smoked salmon into strips or cubes, according to your preference.

4. In a large bowl, combine the cooled rice, shrimp, smoked salmon, grated lemon zest, and juice. Dress with extra virgin olive oil, salt, and pepper, and mix well.

5. Garnish the rice salad with chopped chives and if you like, with some hand-torn basil leaves to add an extra touch of freshness.

6. Let the rice salad rest in the refrigerator for at least 30 minutes before serving, so the flavors can blend well.

Curiosity

This rice salad is a more sophisticated variant of the classic rice salad, which usually includes pickled vegetables and tuna. In this case, with the addition of shrimp and smoked salmon, it transforms into a somewhat more noble dish, ideal for a summer lunch or as a single course for a light dinner.

If you wish to pair it with wine, a fresh and slightly aromatic white can be ideal, such as a Vermentino or a not too structured Chardonnay.