Long grain and Wild Rice Salad with Fresh Corn and Salmon
Preparation Time10 min
Cooking Time15 min
Ingredients
- 1 box (6 ounces) long-grain and wild rice
- 1 pound salmon fillet
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil
- 1/2 teaspoon salt
- pinch white pepper
- 1 cup fresh corn kernels (about 2 medium ears)
- 3 tablespoons each, finely chopped: fresh chives, fresh dill
- Fresh dill sprigs
Instructions
- Cook the rice according to the box directions. Allow it to cool to room temperature.
- Prepare a barbecue grill for medium-heat grilling. Wrap the salmon tightly in aluminum foil or place it directly on the barbecue 3 inches from the heat. Grill 5 or 6 minutes per side, depending on the thickness. (You also can roast it in a preheated 425-degree oven in a roasting pan 12 to 15 minutes.)
- Cool the salmon 15 minutes. Remove the skin and brown part of the flesh and break the rest into 1-inch pieces. Refrigerate.
- In a small mixing bowl, combine the lemon juice and mustard. Slowly whisk in the oil until it's emulsified. Add the salt and pepper and taste for seasoning.
- Combine the corn, herbs, cooled rice and dressing in a deep serving bowl and toss. Taste for seasoning.
- Just before serving, add the salmon and toss gently, being sure not to break up the salmon pieces. Taste for seasoning and garnish with dill sprigs.
- If you're serving on individual plates, line the plate with pretty lettuce leaves and place a mound of the rice salad on top. Garnish with dill sprigs.
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