Vegetable Rice Salad with Salmon
Vegetable rice salad with salmon is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g rice
- Salt
- 400 g Salmon fillet
- 1 Garlic clove
- 2 Spring Onions
- 100 g peas (frozen)
- 1 red bell pepper
- 1 cucumber
- 3 tbsp olive oil
- pepper (ground)
- 100 ml Vegetable broth
- Lemon juice
- 1 tbsp freshly chopped chervil
Instructions
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1.
Cook the rice according to package instructions in salted water. Let it cool. Wash and pat dry the salmon.
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2.
Peel and finely chop the garlic. Thaw the peas. Wash, halve, seed, and dice the bell pepper. Wash the cucumber, trim ends, cut lengthwise, deseed, and dice similarly.
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3.
Sauté the garlic in hot oil and deglaze with broth. Season the salmon with salt and pepper and add to the pan. Cover and cook gently for about 8 minutes until done.
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4.
Break up the salmon and mix with the prepared vegetables, remove from heat, and fold into the rice. Season with salt, pepper, and lemon juice, stir in chervil, and serve warm or cold.
