Tangy-Sweet Salmon and Rice Salad
While this 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).
- Servings: 6
Source: Mad Hungry, March 2011
- 1 cup jasmine or basmati rice
- Coarse salt
- 5 scallions, one whole and 4 finely chopped
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon peppercorns
- 1/2 pound fresh wild salmon
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup golden raisins
- 1 tablespoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/2 cup fresh mint leaves, cut in fine strips
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.