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Menu Plan for Summer II: Week 8, Day 1

Warm Salmon Salad with Spanish Rice

Cooking time: 35 minutes           Cooking schedule: see below for instructions

      I use pimientos (pimentos) for this dressing; you could also use roasted red peppers.  It makes a lot and we'll use the rest for Potato Salad on Sunday. This is a great party menu as everything can be cooked ahead and just assembled and served. 

Salmon Salad with Spanish Rice, Pimento Dressing

Total time: 40 minutes
   This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast.  Everything can be cooked ahead and assembled just before serving.

Salmon Salad with Spanish Rice, Pimento Dressing Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), whisk, large bowl,
medium skillet, small saucepan with lid, baking
sheet or barbecue grill

Turn oven on, 400F (200C) or barbecue grill
Chop onion - 2 tbs, refrigerate rest
Sauté onion for rice
Mince garlic
Chop tomato
Add garlic, rice to onions, sauté
Snip all herbs

Add tomato, stock to rice, cover, simmer
Mix oil, salt, herbs for salmon
Spread herb mixture on salmon, bake or grill
Chop zucchini, sauté
Prepare lettuce, spin, refrigerate until needed
Make dressing
Mind the rice, zucchini
Remove salmon, set aside (do not 'keep warm')
Uncover, fluff rice as soon as it's done
At this point, you can finish, pause, or refrigerate
Put lettuce in bowl, add 4 tbs dressing, toss
Assemble salad: lettuce, rice, zucchini, salmon
When ready, serve salad, extra dressing on side