Salmon Rice Salad with Lemon Pepper Dressing

By Bostoncook

Friday is Fish

Ingredients

• 1 cup chicken broth
• 1 cup rice
• 2 cloves garlic, minced
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 bell pepper, in bite-sized pieces
• 1 pint cherry tomatoes, halved
• 4 scallions, chopped
• 1/4 cup fresh dill, or 2 tsp dried
• 6 1/2 ounces salmon, drained
• 1 head lettuce

Details

Servings 4

Preparation

Step 1

1. Bring broth and 1 cup water to a boil. Add rice and garlic, cover and simmer until rice is tender; about 20 minutes. Take off heat and turn into a bowl to cool slightly.

2. Combine lemon juice-salt.

3. When rice is slightly cooled, add dressing, veggies, and dill. Flake salmon and add. Serve mounded in lettuce leaves.


This was really pretty good. I used less oil, a red bell pepper, dried dill, and more salmon. We also skipped the lettuce leaves.

There wasn't a discernable garlic taste. Would probably be better with brown rice. Nice summer meal.