Salmon Salad with Spanish Rice, Pimento Dressing

This salad has layers of flavor: tomato-infused rice, shredded, fresh, sautéed zucchini and grilled salmon, finished with a red pepper dressing. 

I always have leftover dressing when I make this, but it’s great for potato salad made with grilled potatoes, or just a simple pasta salad.

If you use quick-cooking Brown Rice it all goes together fast…. Or you can substitute Basmati.

Everything can be cooked ahead and assembled just before serving.

Salmon Salad with Spanish Rice, Pimento Dressing

Total time: 40 minutes

 Ingredients:

  • Salmon:
  • 2 salmon filets, 12oz total (360gr)
  • 1/4 tsp salt
  • 1 tbs olive oil
  • Spanish Rice:
  • 1/3 cup (2.2oz, 65gr) brown rice, quick cooking
  • 2 tbs chopped onion
  • 1 clove garlic, minced
  • 1 tomato, roughly chopped
  • 1 tbs olive oil
  • 2/3 cup (5oz, 150ml) chicken stock
  • Zucchini:
  • 1 small zucchini (courgette) – about 7 inches long (15cm)
  • 2 tsp olive oil
  • Dressing for the Salad:
  • 4oz (120gr) pimiento (pimento) or roasted red peppers  ‘net weight’ of the pimiento
  • 1/2 cup (4oz, 120gr) plain or Greek yogurt
  • 1/2 cup (4oz, 120gr) mayonnaise
  • 1 tbs fresh chopped oregano
  • 1 tbs fresh snipped chives
  • 1 tbs lemon juice
  • 1 tbs good olive oil
  • Salad:
  • lettuce for main course salad for 2 people

Salmon Salad

 Instructions:

  • Salmon:
  • Brush salmon with oil and sprinkle with salt
  • Cook on barbecue grill for 10 – 13 minutes. If done earlier in the day, refrigerate until ready to use.
  • Spanish Rice:
  • Heat oil in small saucepan.  Add onion and sauté until transparent. 
  • Add garlic, rice and sauté 2 minutes. 
  • Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions). 
  • Uncover, fluff with a fork and set aside – if done earlier in the day, refrigerate until ready to use.
  • Zucchini:
  • Quarter the zucchini the long way, then slice.
  • Sauté the zucchini in oil just until softened and tender.
  • Dressing for the Salad:
  • Drain pimento. Put pimento, yogurt into a blender and purée. 
  • Pour the yogurt mixture into a small bowl.  Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine. 
  • To Finish:
  • Prepare lettuce, tear and put in large bowl. 
  • Add 4 tbs dressing and toss well.  Divide and put in 2 flat salad bowls or on 2 plates.
  • Fluff the rice, divide and spread on the lettuce. 
  • Put the zucchini on top of the rice. 
  • Cut the salmon into 4 nice pieces, divide and arrange on zucchini. 
  • Serve with more dressing on the side.

Print Recipe

I just refilled the bag of caramels we keep in the car.

It used to be that we only had sugar-free hard candy in the house.

I used to buy candy bars to have when we played golf, but just one small bar each.

Now that mon mari is a T1 diabetic, I buy lots and lots of candy and bars and actual sugar cubes for him to eat.

Had anyone told me before all this that one bought candy for a diabetic I would not have believed them or thought they didn’t know anything.

I cringe when I see TV characters say things like: He’s not responding and he’s diabetic – give him insulin!’. Only if you want to kill him. If not, give him sugar.

One learns a lot living with something….

I try to remember that.

I’ve been cleaning…. my mind wanders when I clean.

I also find errant candy wrappers….

Last update on June 14, 2015

3 thoughts on “Salmon Salad with Spanish Rice, Pimento Dressing”

  1. Zoomie, in the summer it’s in the car, too, for when he’s out working. Life is different 😉

    kellypea, it’s the only fish mine likes so we eat it often LOL And thanks….

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