Salad with rice and salmon
4 servings
15 minutes
Rice and salmon salad is a light and nutritious dish that combines the simplicity of ingredients with a refined taste. It originates from European cuisine, where harmonious and rich combinations of products are valued. Tender salmon adds depth of flavor to the salad, while rice makes it filling. Carrots and green peas add freshness and a hint of sweetness, while fragrant dill along with lemon juice gives the dish a refreshing touch. Mayonnaise and olive oil unite all components into a cohesive texture composition. This salad is perfect for both festive tables and everyday dinners – it can be served as a standalone dish or as an accompaniment to main hot appetizers. The pleasant balance of flavors makes it a versatile and beloved choice for many gourmets.
1
Pre-cook the rice and bake and boil the carrots.
- Rice: 150 g
- Boiled carrot: 200 g
2
Cut boiled or baked carrots into small cubes. Mash the salmon with a fork.
- Boiled carrot: 200 g
- Canned salmon: 200 g
3
Mix mayonnaise with juice, oil, and dill. Combine rice with vegetables and fish. Dress with sauce, add salt and pepper, and gently mix.
- Mayonnaise: 2 tablespoons
- Freshly squeezed lemon juice: 1 tablespoon
- Olive oil: 2 tablespoons
- Chopped dill: 3 tablespoons
- Rice: 150 g
- Canned green peas: 200 g
- Canned salmon: 200 g
- Boiled carrot: 200 g
- Salt: to taste
- Ground black pepper: to taste