Rice salad with salmon and vegetables: easy and healthy recipe for hot days
When the temperatures rise the most, you have to renew the recipe a little to continue eating well despite the heat, which usually takes away a little appetite. Salads are the great summery resource , but they cannot be done in a crazy way: the ideal is that they bring together all the components to be a complete and healthy dish.
This is why rice deserves more recognition as the base of a summer salad, perhaps less popular than pasta or potato. Cooked to the point with a loose grain, it forms a lightweight energy base that pairs wonderfully with just about anything. In this recipe we use the practical canned salmon to create a very tasty, nutritious and satisfying salad, without being heavy.
It is worth taking advantage of to cook a good amount of white rice and use it in different preparations in the following days, taking extreme care, however, of sanitary precautions. It must be stored quickly in the fridge , in a well-clean airtight container, as soon as it hardens. Cooked rice can be a cause of poisoning especially in summer, when it is hotter. For this reason it is recommended to consume it in the following three days.
It is also a good idea to prepare a generous amount of roasted peppers , since in addition in summer it is necessary to make an extra effort by the heat of the oven. Once peeled and chopped, they hold up to almost a week in the fridge, and can be frozen. They are delicious served cold or to accompany and enrich many dishes.
- Long grain or whole grain rice, cooked150 g
- Frozen (or fresh) frozen peas80 g
- Big carrotone
- Roasted red pepper50 g
- Canned salmon in brine (canned)one
- Lemon (zest and juice)one
- Extra virgin olive oil20 ml
- Apple or rice vinegar2.5 ml
- Ground black pepper
- Fresh or dried dill (optional)
- Green salad leaves to serve to taste
How to make rice salad with salmon and vegetables
Starting with cooked rice and roasted peppers , it will take us a few minutes to assemble the salad. Otherwise, prepare both ingredients according to our usual method, or follow these instructions for rice and these for peppers . Let cool.
Meanwhile, cook the peas in plenty of boiling salted water, trying to leave them al dente, cooling them quickly with cold water. Wash, peel and chop the carrot into small pieces. Drain the can of salmon and chop the pepper.
Combine the cooked rice with all the ingredients in a bowl, crumbling the salmon with a fork. Emulsify the olive oil with a few rods or the fork with a splash of lemon and the vinegar, and season to taste. Serve the salad on a bed of green leaves , add lemon zest and dill to taste, and season when serving.
With what to accompany the rice salad with salmon
This rice salad with salmon and vegetables is perfect to share at noon or for dinner, and can be completed with a first course of some cold soup, such as gazpacho or salmorejo. If we want a more complete menu we can always set up a combo plate adding a light vegetable, for example crispy chickpeas or a lentil salad, or an omelette, boiled or poached egg.
Fried rice with instant ramen: the guerrilla recipe with only three ingredients that succeeds in Japan
Chinese-style fried rice is one of the most popular Asian dishes and we all love it. Making a real rice three delicacies , or any of its versions, takes time, but with this recipe you will have a surprisingly similar-tasting dish ready in a matter of minutes. And it is a recipe suitable for any primate, no matter what their culinary knowledge is.
We came up with this invention thanks to the Serious Eat website , which echoes a widespread custom in Japan that consists of making fried rice using instant ramen.
These dehydrated ramen sachets are found in any convenience store in the world –including Spain– and it is enough to mix them with rice and egg to transform a meal without substance into a dish worthy of the name. It is true that it is not a healthy food, but we assure you that it is much richer than it seems.
To start we must make a white rice, following our recipe or any other. Once the rice is ready, reserve it.
Take the sachet of ramen and crush it well before opening it, to break the noodles into pieces. If you buy a ramen packed in the typical bucket, you should put the noodles in a zip bag and crush them there. Pour the noodles into a bowl (or bucket), add the contents of all the seasoning sachets, and pour boiling water only until the noodles are covered . We want them to be done, but not create a soup. Reservation.
Once the rice and ramen are ready, heat a little vegetable oil in a pan over low heat and add the beaten eggs. Stir slowly to make some scrambled eggs.
Once the eggs are ready, pour the rice and mix it well. Add the ramen, turn up the heat, and integrate all the ingredients . Let the mixture cook for about 5 minutes, so that all the water left in the ramen evaporates and the rice is fried. Correct salt and serve immediately.
Some tricks to improve your fried rice
The flavor of this recipe varies depending on the instant ramen you choose (although there is always that characteristic flavor of Chinese-style fried rice). Of those that we have tried we are left with the ramen with spicy flavors , which go great with rice, but it is a matter of taste.
In addition to the egg, you can tune the plate by adding some extra protein or vegetables. Also soy sauce or sriracha .
Of course, rice can be served as a single dish, or as a garnish for any other preparation.