Rice salad with salmon and vegetables: easy and healthy recipe for hot days


When temperatures rise higher, you have to renew the recipe book a little to continue feeding well despite the heat, which usually takes away your appetite a bit. Salads are the great summer resource, but they can't be done like crazy either: ideally, they should bring together all the components to be a complete and healthy dish.

That is why rice deserves more recognition as the base of a summer salad, perhaps less popular than pasta or potatoes. Cooked just right with a loose grain, it makes a light energy base that blends 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 the opportunity to cook a good quantity of white rice and use it in different preparations in the following days, taking extreme health precautions. It must be stored quickly in the refrigerator, in a very 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 summer you have to make an extra effort due to the heat of the oven. Once peeled and chopped, they hold up well for up to a week in the fridge, and can be frozen. They are delicious served cold or to accompany and enrich a multitude of dishes.


For 2 persons
  • Long grain or whole grain rice, cooked 150 g
  • Thin (or fresh) frozen peas 80 g
  • Big carrot 1
  • Roasted red pepper 50 g
  • Canned salmon in natural (can) 1
  • Lemon (zest and juice) 1
  • Extra virgin olive oil 20 ml
  • Rice or apple vinegar 2.5 ml
  • Ground black pepper
  • Salt
  • Fresh or dried dill (optional)
  • Green salad greens to serve to taste

How to Make Rice Salad with Salmon and Vegetables

Difficulty: Easy
  • Total time 35 m
  • Elaboration 15 m
  • Cooking 20 m

Starting with cooked rice and roasted peppers, it will take just a few minutes to assemble the salad. Otherwise, prepare both ingredients according to our usual method, or follow these instructions for the rice and these for the peppers. Let cool.

Meanwhile, cook the peas in plenty of boiling salty 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, breaking up the salmon with a fork. Emulsify the olive oil with a dash of lemon and vinegar with a few rods or a fork, and season to taste. Serve the salad on a bed of green leaves, add lemon zest and dill to taste, and dress when serving.

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