Rice Salad with Salmon and Vegetables

Name: Rice Salad with Salmon and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Rice variety for salads 1 ½ cup; Red peppers 1.1 lbs; Zucchini 1 lb; Smoked Salmon 8.8 oz; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Valeria Ciccotti

In summer, we crave fresh and light dishes that are easy and quick to prepare, just like the rice salad with salmon and vegetables we present in this recipe! A tasty rice salad made with few ingredients but rich in taste and color, ideal to bring to the beach or as a lunchbox for the office. The crunchy texture of the zucchini and bell peppers briefly sautéed in the pan blends with the intense flavor of the smoked salmon and the fresh and pungent aroma of parsley: a simple and appetizing one-dish meal that can also become a practical dinner saver!

If you enjoyed the rice salad with salmon and vegetables, we also recommend:

Sea Scented Rice Salad
Barley and Salmon Salad
Basmati and Wild Rice Salad with Vegetables
Venere Rice Salad with Vegetables and Shrimp

INGREDIENTS: Rice 1 ½ cup (320 g) - variety for salads; Red peppers 1.1 lbs (500 g); Zucchini 1 lb (450 g); Smoked Salmon 8.8 oz (250 g); Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Rice Salad with Salmon and Vegetables

To prepare the rice salad with salmon and vegetables, first, put a pot of water on the stove to cook the rice. Prepare the vegetables: cut the bell peppers in half and remove the seeds and internal filaments 1, then cut them into thin strips 2. Trim the zucchini and cut them into chunks 3.

When the water reaches a boil, salt it and cook the rice for the time indicated on the package 4. Meanwhile, place the vegetables in a pan and season with oil 5 and salt 6.

Add the chopped parsley 7 and cook the vegetables over high heat for a few minutes: they should not be too soft but still crunchy 8. Once cooked, drain the rice and transfer it to a large bowl 9.

Season with a drizzle of oil 10, mix, and let cool to room temperature. Meanwhile, cut the smoked salmon into pieces 11. Add the salmon to the slightly cooled rice 12.

Also add the sautéed vegetables 13 and another drizzle of oil 14, then mix well. You can enjoy your rice salad with salmon and vegetables right away or, even better, let it rest in the refrigerator for a couple of hours 15!