Salmon Pistachio Rice Salad

Rice becomes infused with the delicate flavors of smoked salmon, lemon and herbs in this summertime salad. For a special presentation, use short-grain rice, which is more glutinous than other rice types, press into a mold and unmold for a plated masterpiece.

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  • 2 tbsp (30 mL) vegetable oil
  • 1 cup (250 mL) sliced zucchini
  • 1 tsp (5 mL) salt
  • 1/4 cup (50 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 1/3 cup (75 mL) water or vegetable stock
  • 2 tsp (10 mL) lemon pepper
  • 2-1/2 cups (625 mL) cooked red or black japonica rice
  • 1 head of Boston lettuce, torn
  • 1/3 cup (75 mL) sliced spring onion
  • 2 tbsp (30 mL) chopped flat-leaf parsley
  • 5-1/2 oz (150 g) smoked salmon, sliced into short strips
  • 2 tbsp (30 mL) chopped pistachio nuts
  1. In medium pan, heat vegetable oil; add zucchini and brown on each side. Season with salt and set aside to cool.
  2. In large bowl, whisk olive oil, lemon juice, water and pepper. Add zucchini, rice, lettuce, onions, parsley, salmon and nuts; toss.