Rice Salad with Shrimp and Salmon

I can provide you with a recipe for a rice salad with shrimp and salmon, a fresh dish suitable for a summer day. Let’s look together at the ingredients and the procedure to prepare it.

Ingredients

• 250 g of rice for salads (better if a type that holds cooking well, like Arborio or Carnaroli)
• 150 g of smoked salmon
• 200 g of peeled shrimp (fresh or frozen)
• 1 lemon (the juice and grated zest)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped chives (for garnish)
• A few fresh basil leaves (optional)

Preparation

1. Start by bringing a pot of salted water to a boil. Once boiling, cook the rice for the time indicated on the package, remembering that it should remain al dente. Drain and rinse under cold water to stop the cooking and remove excess starch. Let cool completely.

2. Meanwhile, if using frozen shrimp, thaw them and, if necessary, cook in boiling water for a couple of minutes. Drain and let cool.

3. Cut the smoked salmon into strips or cubes, according to your preference.

4. In a large bowl, combine the cold rice, shrimp, smoked salmon, grated zest, and lemon juice. Season with extra virgin olive oil, salt and pepper, and mix well.

5. Garnish the rice salad with chopped chives and, if you like, with a few basil leaves torn by hand for an extra fresh touch.

6. Let the rice salad rest in the refrigerator for at least 30 minutes before serving, so that the flavors blend well.

Curiosities

This rice salad is a more sophisticated variant of the classic rice salad, which usually includes pickled vegetables and tuna. In this case, with the addition of shrimp and smoked salmon, it turns into a somewhat nobler dish, ideal for a summer lunch or as a single dish for a light dinner.

If you wish to pair a wine, a fresh and slightly aromatic white can be ideal, such as a Vermentino or a not too structured Chardonnay.