Salmon Salad with Rice, Tomatoes and Corn
From the SF Chronicle
Ingredients
- 1 cup jasmine rice, uncooked
- kosher salt
- 1 ear yellow corn
- 1/3 English cucumber, cut into 1/4” slices, roughly 1 cup
- 1 vine-ripened tomato, cut into 1/4” dice (1 cup)
- 2 tbsp chives or green onions, 1/2-inch lengths
- 2 cups small lettuce varietals (like Little Gems)
- 1/2 lb wild salmon fillets (2” thick), deboned
- black pepper
- 1 tbsp olive oil + 3 tbsp for dressing
- 2 tbsp champagne vinegar
- Pinch of sugar or honey to taste
Directions
- Cook the rice with a bit of salt. Fluff with fork, let rest 5 minutes.
- Steam corn 3-5 minutes. Remove kernels with a sharp knife. Place in bowl with tomato, cucumber, chives, lettuce and rice.
- Season salmon well with salt and pepper. Heat 1 tbsp olive oil in a nonstick pan over medium-high heat until hot. Add the salmon flesh side down and sear for 4 minutes per side. Let rest 5 minutes.
- Place vinegar in a small bowl and whisk with salt, pepper and honey. Whisk oil into vinegar mix. Toss rice and veggies with dressing. Flake salmon into pieces and add, gently tossing. Serve.
Notes
- This is EVEN BETTER with grilled salmon swoon.
Source: SF Chronicle, July 2020