Tangy-Sweet Salmon and Rice Salad


This salad was surprisingly tasty. I generally prefer my fatty fish raw and sitting atop rice, but this was not too… whatever I get too much of when I eat salmon and tuna. The rest of the flavors were interesting, and the whole meal was nice and light for a hot summer night. If you dislike pine nuts or tend toward pine mouth (which I’ve gotten a few times), cashews would probably work too — I was just relieved that it didn’t happen to me with this batch of pine nuts, since I absolutely love them!

Cold salads aren’t always popular fare here in the Cleverly Named Household; only one of my roommates partook of the chicken Caesar salad. They are often considered not very filling. However, somewhere between the rice and the fatty fish, this one seemed to do fine on that front.

Please don’t forget your mint. I added mine after I took the photos. It was very tasty.

Tangy-Sweet Salmon and Rice Salad, barely adapted from Mad Hungry

1 c. jasmine rice (basmati would also work)
2 1/2 c. water, divided
1/2 tsp. salt plus more to taste
5 scallions, 1 whole but bruised, 4 finely chopped
1/2 tsp. peppercorns
1/4 c. fresh parsley, chopped
3/4 lb. wild salmon
1/4 c. pine nuts, toasted
1/4 c. golden raisins
zest and juice of 2 limes
3 Tbsp. extra virgin olive oil
1/4 c. mint leaves, chiffonaded
pepper to taste

Put 1 1/2 c. water, rice, and 1/2 tsp. salt in a pot. Stir and bring to a boil over high heat. Drop the heat as low as you can, put on a tight-fitting lid, and let cook undisturbed for about 20 minutes, until all the water is absorbed. Spread the cooked rice on a rimmed baking sheet and chill.

Salt the fish. Put the remaining 1 c. water, the bruised scallion, the peppercorns and the parsley into a shallow saucepan (or ideally, a saucier, but I don’t have one). Bring it to a simmer. Slide the fish in when it’s simmering and poach for 7-9 minutes: ideally you want some dark pink at the center. Refrigerate the fish and discard the poaching liquid.

Once the fish and rice are chilled, put the pine nuts (toast in a dry pan until fragrant), raisins, lime juice, lime zest, and olive oil in a large bowl. Mix, and then add the rice; mix again. Taste for seasoning and correct. Flake the salmon and mix that in, making sure it gets some tasty lime. Sprinkle mint leaves on top just before serving so they don’t brown. Serve cold!


~ by iliadawry on 26 July 2012.

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