Salmon Salad with Rice, Tomatoes and Corn
from the SF Chronicle
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Serves 4
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1 cup jasmine rice, uncooked
kosher salt 1 ear yellow corn 1/3 English cucumber, cut into 1/4" slices, roughly 1 cup 1 vine-ripened tomato, cut into 1/4" dice (1 cup) 2 tbsp chives or green onions, 1/2 lengths 2 cups small lettuce varietals (like Little Gems) 1/2 lb wild salmon fillets (2" thick), deboned black pepper 1 tbsp olive oil + 3 tbsp for dressing 2 tbsp champagne vinegar Pinch of sugar or honey to taste |
Cook the rice with a bit of salt. Fluff with fork, let rest 5 minutes.
Steam corn 3-5 minutes. Remove kernels with a sharp knife. Place in bowl with tomato, cucumber, chives, lettuce and rice. Season salmon well with salt and pepper. Heat 1 tbsp olive oil in a nonstick pan over medium-high heat until hot. Add the salmon flesh side down adn sear for 4 minutes per side. Let rest 5 minutes. Place vinegar in a small bowl and whisk with salt, pepper and honey. Whisk oil into vinegar mix. Toss rice and veggies with dressing. Flake salmon into pieces and add, gently tossing. Serve. |
Source: SF Chronicle, July 2020
Notes:
Notes:
- This is EVEN BETTER with grilled salmon *swoon*.