About our recipe
Rice becomes infused with the delicate flavors of smoked salmon, lemon and herbs in this summertime salad. For a special presentation, use short-grain rice, which is more glutinous than other rice types, press into a mold and unmold for a plated masterpiece.
Serves: 2 - 4 People
Meal Time: 15 minutes
Ingredients
2 tbsp (30mL)
Vegetable oil
1 cup (250mL)
Sliced zucchini
1 tsp (5mL)
Salt
1/4 cup (50mL)
Olive oil
2 tbsp (30mL)
Lemon juice
1/3 cup (75mL)
Water or vegetable stock
2 tsp (10mL)
Lemon pepper
2 1/2 cups (625mL)
Cooked Kokuho® Rose White or Kokuho® Rose Brown Rice
1
Head of Boston lettuce, torn
1/3 cup (75mL)
Sliced spring onion
2 tbsp (30mL)
Chopped flat-leaf parsley
5 1/2 oz (150g)
Smoked salmon, sliced into short strips
2 tbsp (30mL)
Chopped pistachio nuts
Directions
Step
1
In medium pan, heat vegetable oil; add zucchini and brown on each side. Season with salt and set aside to cool.
Step
2
In large bowl, whisk olive oil, lemon juice, water and pepper. Add zucchini, rice, lettuce, onions, parsley, salmon and nuts; toss.