- Parboiled rice 360 grams (2 cups)
- Salmon already cooked 300 grams
- Red and yellow cherry tomatoes 300 grams
- Pitted Olives 2-3 tablespoons
- Rocket as much as is needed
- Salt as much as is needed • 1 kcal
- Extra virgin olive oil as much as is needed
The rice salad with salmon and rocket is a fresh dish, rich in flavor and color, ideal to serve on summer tables and enjoy in company with your friends. The combination of the sweet taste of salmon and the bitter taste of rocket is balanced and appetizing. The two-tone cherry tomatoes add a touch of acidity and freshness, while the olives complete the whole with a strong flavor. The result is a unique dish with a good satiating power, complete from a nutritional point of view and very tasty. Let’s find out how to prepare it in the best way.
How to make rice salad with salmon and rocket
Wash the cherry tomatoes and cut them into 4 wedges, then collect them in a large bowl (1) and season with a pinch of salt and a drizzle of oil.
Add the well-drained olives (2) and mix well.
Remove the outermost stems of the rocket, rinse it thoroughly, drain it and then pat it with a sheet of kitchen paper. Add it to the cherry tomatoes, in the quantity you prefer (3), and mix again.
Drain well the salmon fillets and transfer them to the bowl, flaking them with your hands (4).
Cook the rice in boiling and lightly salted water for the cooking time indicated on the package, then pass it under cold running water, drain it well and transfer it to the bowl together with the seasoning (5).
Mix thoroughly, complete with a drizzle of raw oil and serve (6).
The rice salad with salmon and rocket can be preserved in the refrigerator for up to one day, closed in a special container with an airtight seal or covered on the surface with a sheet of transparent film.