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Tangy Sweet Salmon and Rice Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 35 min
  • $$$$
Gatheredtable
adapted from Mad Hungry by Lucinda Scala Quinn

Ingredients

  • 5 scallions
  • 1/4 cup chopped fresh italian parsley leaves
  • 1/3 cup fresh mint leaves, cut in fine strips
  • 1 lime, juiced and zested
  • 1/4 cup pine nuts, lightly toasted
  • 1 cup white rice
  • sea salt and black pepper
  • 1/4 teaspoon peppercorns
  • 1 pound fresh wild salmon
  • 1/4 cup golden raisins
  • 3 tablespoons extra-virgin olive oil

Directions

Prep: 1. Chop 4 scallions, parsley and mint. 2. Zest and juice lime (need ~1 tablespoon lime zest and 2 tablespoons lime juice). 3. Toast pine nuts. Make: 1. Place rice in pot with 1 1/2 cup water and 1/2 teaspoon salt. Bring to boil over high heat, cover and reduce heat to a simmer for 20 minutes (or cook in a rice cooker if you have one). Spread out cooked rice on baking sheet and chill. 2. Meanwhile, in a shallow pan, place 1 cup water, whole scallion, parsley and peppercorns and bring to a simmer. 3. Sprinkle salmon with salt and place in pan with the scallion mixture. Cover and poach for 5-7 minutes, until just cooked through. 4. Remove salmon and peel off skin while hot. Chill salmon. 5. Place pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and pepper and toss to combine. 6. Flake salmon into bowl, add rice and stir. Let sit for a short while to let flavors blend. Garnish with mint and serve.

Notes

If you can't find golden raisins, regular raisins will work just fine! Use jasmine rice if you want to take it up a notch. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

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