Tangy-Sweet Salmon and Rice Salad
While this recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.
- 1 cup jasmine or basmati rice
- Coarse salt
- 5 scallions, one whole and 4 finely chopped
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon peppercorns
- 1/2 pound fresh wild salmon
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup golden raisins
- 1 tablespoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/2 cup fresh mint leaves, cut in fine strips
- Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
- Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
- Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.