Description
Smoked Salmon and Crispy Rice Salad is a fresh and vibrant dish featuring savory smoked salmon, golden crunchy rice, and crisp vegetables tossed in a zesty dressing. This smoked salmon and crispy rice salad recipe is perfect for light lunches or elegant starters, offering a delicious balance of texture, flavor, and nutrition.
Ingredients
- 2 cups cooked rice (preferably chilled)
- 200g smoked salmon, sliced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cucumber, diced
- 1 avocado, diced
- 2 green onions, sliced
- 2 cups mixed greens or arugula
- 1 tsp sesame seeds (optional)
For the Dressing:
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Add cooked rice, pressing it into an even layer. Cook until the bottom is golden and crispy, then flip in sections to crisp the other side. Remove and cool slightly.
- In a small bowl, whisk together lemon juice, soy sauce, honey, Dijon mustard, and olive oil.
- In a large bowl, combine mixed greens, cucumber, avocado, and green onions.
- Break crispy rice into chunks and add to the salad.
- Gently fold in smoked salmon.
- Drizzle dressing over the salad and toss lightly.
- Sprinkle with sesame seeds if desired and serve immediately.
Notes
Chilled rice crisps better than freshly cooked rice.Avoid over-mixing to keep ingredients intact and fresh.Assemble just before serving to maintain crunch.Add dressing gradually to control moisture.
