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.
|2 tbsp||vegetable oil||30 mL|
|1 cup||sliced zucchini||250 mL|
|1 tsp||salt||5 mL|
|1/4 cup||olive oil||50 mL|
|2 tbsp||lemon juice||30 mL|
|1/3 cup||water or vegetable stock||75 mL|
|2 tsp||lemon pepper||10 mL|
|2 1/2 cups||625 mL|
|1||head of Boston lettuce, torn||1|
|1/3 cup||sliced spring onion||75 mL|
|2 tbsp||chopped flat-leaf parsley||30 mL|
|5 1/2 oz||smoked salmon, sliced into short strips||150 g|
|2 tbsp||chopped pistachio nuts||30 mL|
In medium pan, heat vegetable oil; add zucchini and brown on each side. Season with salt and set aside to cool.
In large bowl, whisk olive oil, lemon juice, water and pepper. Add zucchini, rice, lettuce, onions, parsley, salmon and nuts; toss.
Makes 4 servings.
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A flavourful complement to grilled chicken, pork or seafood, this recipe will make you wonder why you've… Continue Reading