Salmon Salad with Rice, Tomatoes and Corn
from the SF Chronicle
1 cup jasmine rice, uncooked
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
1 tbsp olive oil + 2 tbsp for dressing
1 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. Spread out on a baking sheet to cool for 15 minutes, then wrap or transfer to a container and chill overnight.
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. Reserve the oil.
Place vinegar in a small bowl and whisk with salt, pepper and honey. Scrape reserved oil into a measuring cup and add oil to make 3 tbsp total. 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