Salmon Salad - A light and aromatic rice dish
Salmon salad is a modern and simple interpretation of the classic flavors known from Japanese rolls. It combines delicate smoked salmon, crispy cucumber, aromatic rice and a fresh mix of arugula and chard, creating a light but filling dish. The whole is complemented by soy sauce with rice vinegar, which gives it a distinctive character, and a sprinkling of sesame emphasizes the Asian character of the dish. It is a great alternative to traditional sushi, without the need to wrap and use nori. Salmon salad will work well as a quick lunch, an elegant appetizer or a healthy dinner. It is full of nutritional value and fits perfectly into a light, healthy cuisine. Preparation is extremely simple, and the end result will delight every sushi lover!
Salmon salad recipe
Ingredients
- ½ pack of arugula
- 1 handful of chard leaves
- 1 cup cooked basmati rice
- 1 fresh cucumber
- 100 g cold-smoked salmon or gravlax
- 2 tablespoons of soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon white sesame
Instructions
Cook the rice according to the instructions on the package, then set aside to cool.
Wash the cucumber thoroughly and then cut into thin slices.
Cold-smoked salmon cut into thin strips. You can use gravlax (raw cured salmon) also cut into thin strips.
In a bowl, mix the rocket and chard leaves to create a light salad base.
On a layer of leaves, spread the cooled rice, sliced cucumber and salmon slices.
In a small bowl, combine the soy sauce and rice vinegar and gently pour over the salad.
See other recipes
