SMOKED SALMON RICE SALAD
Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing
Provided by Katy Greenwood
Categories Main course
Time 10m
Number Of Ingredients 10
Steps:
- Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
FRUTTI DI MARE RICE SALAD
In the southern Mediterranean, savory rice salads are popular and are great for a light summer lunch or supper. The rice is first boiled in well-salted water like pasta and dressed with a zesty vinaigrette. This version is topped with a pile of briefly cooked shrimp, calamari and mussels, and summery ingredients like cherry tomatoes, green beans and basil. The salad is served at room temperature, and most of it can be prepared in advance, so it is exactly what you want when the weather is sweltering.
Provided by David Tanis
Categories salads and dressings, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool.
- Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard. Let macerate 5 to 10 minutes, then whisk in olive oil. Season with salt and pepper.
- Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer. Add bay leaf and thyme. Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool. Cook squid rings for about 1 minute, then remove and spread on a plate to cool. Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes. Drain and spread on a plate to cool. Remove mussels from shell if desired. (Reserve cooking liquid for another purpose.)
- Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet. Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.
- Put rice in a low salad bowl. Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing. Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice. Arrange shrimp, squid and mussels over the top. Spoon remaining vinaigrette over seafood. Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives. Serve salad at room temperature.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 17 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 748 milligrams, Sugar 4 grams, TransFat 0 grams
MOM'S SMOKED SALMON FRIED RICE
This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!
Provided by Annie Y.
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
- Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
- Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.
Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g
SCANDI SMOKED SALMON
Try a Scandinavian approach to your smoked fish by adding dill, horseradish, lemon and red onion - great as part of a sharing platter
Provided by Good Food team
Categories Buffet, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
- Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.
Nutrition Facts : Calories 133 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.5 milligram of sodium
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