Smoked Salmon Rice Salad Recipes

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SMOKED SALMON-AVOCADO SUSHI SALAD



Smoked Salmon-Avocado Sushi Salad image

Achieving spectacular results is surprisingly simple when you try your hand at this Asian specialty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 10

1 1/4 cups water
1 cup uncooked sushi rice
1/4 cup seasoned rice vinegar
2 tablespoons less-sodium soy sauce
1 1/2 teaspoons seasoned rice vinegar
1/4 to 1/2 teaspoon wasabi paste
2 tablespoons sesame seed, toasted*
1 avocado, peeled and cut lengthwise into 16 slices
1 package (3 oz) thinly sliced salmon lox
4 teaspoons chopped pickled ginger slices (from 6-oz jar)

Steps:

  • In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
  • In small bowl, mix dressing ingredients with wire whisk.
  • Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

SMOKED SALMON RICE SALAD



Smoked salmon rice salad image

Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing

Provided by Katy Greenwood

Categories     Main course

Time 10m

Number Of Ingredients 10

500g cooked rice , cooled (about 300g uncooked rice)
bunch spring onion , sliced
½ cucumber , deseeded and sliced
small bag rocket leaves
large handful leftover smoked salmon (about 75g)
2 tbsp rice vinegar
2 tbsp sesame oil
zest and juice 1 lemon
1 tsp chilli sauce (optional), we used sriracha
½ tsp sugar

Steps:

  • Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.

Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE



Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette image

Start with a salad of smoked salmon and watercress. Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Also, because this is such a simple salad, all the ingredients should be top-quality. So spring for the best smoked salmon you can find.

Provided by Ben S.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 9

3 tablespoons lemon juice
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
½ cup extra-virgin olive oil
8 cups watercress (preferably the kind that's already trimmed, rinsed, bagged)
6 ounces smoked salmon, torn or cut into bite-size pieces

Steps:

  • Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
  • Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 2.2 g, Cholesterol 4.9 mg, Fat 15 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 500.6 mg, Sugar 0.5 g

SCANDINAVIAN RICE SALAD WITH SMOKED SALMON



Scandinavian Rice Salad With Smoked Salmon image

Such a traditional Scandinavian recipe combining the salmon with the dill. I ate my fair share of seafood salads such as this during my trip to Sweden. Recipe from Eating Well. They recommend serving it with some fresh rye bread or rye crisps (readily available in most grocery stores).

Provided by januarybride

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup water
1 cup brown basmati rice (may sub any rice you like)
3/4 teaspoon salt, divided
1 cup cooked green peas
1/3 small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
1/4 cup chopped fresh dill
1/4 cup sliced scallion (2 scallions)
1/3 cup chopped smoked salmon (2 ounces)
1/2 cup nonfat plain yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon fresh ground pepper

Steps:

  • Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
  • Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
  • Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.

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  • Bring a large pot of salted water to a boil. Add rice and cook like pasta, 8 to 10 minutes, or until al dente. Drain in a colander and rinse with cold water until cool. Drain and set aside.
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  • Bring a medium pot of salted water to a boil. Stir in the rice and cook until tender, 10 to 12 minutes. Drain the rice well and transfer it to a large glass or stainless-steel bowl. Add 1/4 teaspoon of the salt, the sugar, vinegar, and lemon zest and fold in with a rubber spatula. Set aside to cool.
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5/5
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