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Salmon Rice Salad With Lemon Pepper Dressing

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Ingredients
  Chicken broth 1 Cup (16 tbs) (Preferably Reduced-Sodium)
  Rice 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Yellow bell pepper 1 Large, cut into bite-size pieces (Or Green)
  Cherry tomatoes 1 Pint, halved
  Scallions 4 , coarsely chopped
  Chopped fresh dill/2 teaspoons dried dill 1⁄4 Cup (4 tbs)
  Canned salmon 6 1⁄2 Ounce, drained (1 Can)
  Boston lettuce head/Iceberg lettuce head 1 Small, separated into leaves
Directions

1. In a medium saucepan, bring the chicken broth and 1 cup of water to a boil. Add the rice and garlic, reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes. When the rice is done, remove it from the heat and turn it into a large bowl to cool slightly; fluff the rice with a fork or spoon to separate the grains and speed the cooling.
2. Meanwhile, in a small bowl, combine the lemon juice, olive oil, mustard, black pepper, and salt.
3. When the rice has cooled slightly, add the lemon-pepper dressing, the bell pepper, tomatoes, scallions, and dill. Flake the salmon into the bowl and toss lightly to combine.
4. Serve the salad mounded in lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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