Best 3 Zingy Salmon Brown Rice Salad Recipes
**Zingy Salmon Brown Rice Salad: A Refreshing and Flavorful Summer Dish**
When the sun is shining and the days are long, there's nothing quite like a refreshing and flavorful salad to enjoy. This zingy salmon brown rice salad is the perfect dish for a light and healthy summer meal. Packed with protein, healthy fats, and a variety of colorful vegetables, this salad is sure to satisfy even the most discerning palate. The combination of sweet and tangy dressing, tender salmon, and nutty brown rice creates a delightful symphony of flavors that will leave you craving more. Whether you're looking for a quick and easy weekday lunch or a vibrant side dish for your next barbecue, this zingy salmon brown rice salad is sure to be a hit.
**In addition to the main recipe, this article also includes:**
* A variation of the salad using quinoa instead of brown rice for a gluten-free option.
* A step-by-step guide to cooking salmon perfectly, ensuring a moist and flaky texture every time.
* A collection of additional salad recipes to try, including a classic Caesar salad, a hearty Cobb salad, and a refreshing Greek salad.
ZINGY RICE SALAD
Made from wild red Camargue rice, cashew nuts, lime juice, spring onions and coriander, this super side salad is ideal for a picnic
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Cook the rice following pack instructions, then run under cold water to cool quickly. Drain. Whisk together the olive oil, lime juice and zest to make a dressing. Tip the onions, cashews, coriander and rice into a bowl, and toss with the dressing.
Nutrition Facts : Calories 476 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
GINGER SALMON WITH BROWN RICE
Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.
Nutrition Facts : Calories 446 calories, Fat 19g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 605mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
TANGY-SWEET SALMON AND RICE SALAD
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
- Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
- Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.
Tips:
- Choose high-quality ingredients for the best flavor. Fresh salmon, brown rice, and crisp vegetables will make a big difference in the final dish.
- Cook the salmon and rice according to the package directions. If you're using frozen salmon, thaw it completely before cooking.
- Flake the salmon into bite-sized pieces. This will help it absorb the dressing and make it easier to eat.
- Chop the vegetables into small, even pieces. This will help them cook evenly and make the salad more visually appealing.
- Make the dressing ahead of time and let it chill for at least 30 minutes. This will allow the flavors to meld together.
- Toss the salad gently to combine the ingredients without breaking up the salmon or rice.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
This zingy salmon brown rice salad is a delicious and healthy main course or side dish. It's packed with flavor and nutrition, and it's easy to make. With its combination of protein, carbohydrates, and vegetables, this salad is a complete meal in one. Whether you're looking for a quick and easy weeknight dinner or a refreshing lunch, this salad is sure to please.
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