Grilled Salmon Rice Salad is a wonderful make-ahead dish for entertaining. It's loaded with vegetables and has a lemony white wine dressing.
Course
Salad
Cuisine
American
Prep Time19minutes
Cook Time6minutes
Total Time25minutes
Servings6servings
AuthorRenee
Ingredients
For the salad:
1poundfresh salmon
Olive oil
Salt and pepper
3cupscooked long grain white rice
2carrotsdiced
2green onionsthinly sliced
1cupsweet peas
1/4cupdiced red bell pepper
2tablespoonsfinely chopped fresh parsley
For the dressing:
1small garlic cloveminced
2teaspoonsminced shallot
1teaspoondijon mustard
Zest of 1/2 lemon
2tablespoonsfresh lemon juice
2tablespoonswhite wine vinegar
1/4teaspoonsalt
Pinch of pepper
1/2cupextra virgin olive oil
Instructions
For the salad:
Heat grill to medium-high (about 450°F).
Coat salmon with olive oil and season with salt and pepper.
Place salmon on grill skin side up. Grill for 2 minutes. Use a wide spatula to turn salmon skin side down. Grill until cooked through, about 4 minutes depending on thickness. Salmon should flake easily.
Allow salmon to cool to room temperature. Remove and discard skin. Use your fingers to flake apart and separate salmon into pieces.
Place rice, carrots, peas, bell pepper, parsley, and 1/2 cup dressing in a large bowl. Stir to combine.
Add salmon pieces and gently stir or fold in. Taste and add more dressing if desired. Cover and chill thoroughly.
For the dressing:
Place garlic, shallot, mustard, lemon zest, lemon juice, vinegar, salt, and pepper in a blender. Blend on high to combine, about 30 seconds.
Reduce speed to low and slowly pour in olive oil.
Recipe Notes
Grilled Salmon Rice Salad is a wonderful make-ahead dish for entertaining. It's loaded with vegetables and has a lemony white wine dressing.