Rice Salad with Salmon and Vegetables

The rice salad with salmon and vegetables is a fresh and tasty dish, perfect for summer or as a light meal. Here I propose a version with an Italian touch. Here are the ingredients and the procedure:

Ingredients

• 250 g of rice for salads (such as Arborio, Vialone Nano or Carnaroli)
• 200 g of fresh or smoked salmon
• 1 medium zucchini
• 1 red bell pepper
• 150 g of cherry tomatoes
• Some salt-packed capers (rinsed)
• Fresh parsley to taste
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Preparation

1. Start by cooking the rice. Bring a pot of salted water to a boil and cook the rice according to the package instructions to achieve al dente rice. Once cooked, drain and rinse under cold running water to stop the cooking process. Set aside.
2. If using fresh salmon, steam or pan-cook it until gently cooked through. If you prefer smoked salmon, simply cut it into pieces or strips.
3. Wash the vegetables. Cut the zucchini into cubes and the red bell pepper into strips or dice. The cherry tomatoes can be halved or quartered, depending on your preference.
4. In a non-stick pan with a drizzle of oil, lightly sauté the zucchini and peppers until tender but still crisp. Let them cool.
5. In a large bowl, combine the cooled rice, salmon, sautéed and raw vegetables, capers, and chopped fresh parsley.
6. Dress the salad with lemon juice, extra virgin olive oil, salt, and pepper to taste.
7. Mix all ingredients well and let the rice salad rest in the refrigerator for at least 1 hour before serving, so the flavors can meld.

Fun Facts

The tradition of rice salad in Italy originated as the quintessential summer dish, often enriched with ingredients like tomatoes, cucumbers, olives, and even hard-boiled eggs. With the addition of salmon, it becomes a dish rich in Omega-3s and proteins, while maintaining the freshness of an ideal meal for hot days.