Salmon With Cucumber, Dill and Rice |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Untried. A nice cool salad for hot summer days. Time does not include cooking and cooling rice. Ingredients:
1 cup long grain rice, cooked and cooled |
213 g canned pink salmon, drained |
1/2 cup cucumber, diced- not pared |
1/2 cup radish, thinly sliced |
2 tablespoons white wine vinegar |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon fresh dill, chopped |
2 teaspoons canola oil |
1 1/2 teaspoons honey |
1/2 teaspoon fresh ground black pepper |
1 cup arugula leaf, washed |
Directions:
1. SALAD: In bowl toss rice, salmon, cucumber and radishes together gently.
2. DRESSING: In another bowl whisk vinegar, lemon juice, dill, oil, honey, salt and pepper together.
3. Line bottom of serving platter with arugula leaves; mound salad in center and drizzle dressing over the top.
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