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Grilled Salmon Rice Salad | Magnolia Days

Grilled Salmon Rice Salad

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 Time 19 minutes
Cook Time 6 minutes
Total Time 25 minutes
Servings 6 servings
Author Renee

Ingredients

For the salad:

  • 1 pound fresh salmon
  • Olive oil
  • Salt and pepper
  • 3 cups cooked long grain white rice
  • 2 carrots diced
  • 2 green onions thinly sliced
  • 1 cup sweet peas
  • 1/4 cup diced red bell pepper
  • 2 tablespoons finely chopped fresh parsley

For the dressing:

  • 1 small garlic clove minced
  • 2 teaspoons minced shallot
  • 1 teaspoon dijon mustard
  • Zest of 1/2 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1/2 cup extra virgin olive oil

Instructions

For the salad:

  1. Heat grill to medium-high (about 450°F).
  2. Coat salmon with olive oil and season with salt and pepper.
  3. 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.
  4. Allow salmon to cool to room temperature. Remove and discard skin. Use your fingers to flake apart and separate salmon into pieces.
  5. Place rice, carrots, peas, bell pepper, parsley, and 1/2 cup dressing in a large bowl. Stir to combine.
  6. Add salmon pieces and gently stir or fold in. Taste and add more dressing if desired. Cover and chill thoroughly.

For the dressing:

  1. Place garlic, shallot, mustard, lemon zest, lemon juice, vinegar, salt, and pepper in a blender. Blend on high to combine, about 30 seconds.
  2. 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.