Roast Salmon Salad with Spanish Rice and Shredded Courgette Time: 40 minutes
For the salmon:
2 - 3 salmon filet, 10 - 12 oz total (400gr)
1 shallot
1 tbs fresh parsley
1 tbs fresh tarragon
1/4 tsp salt
1 tbs olive oil
Finely mince the shallot, parsley and tarragon. Mix with the salt and oil and spread on the salmon. Bake in a 250F oven (120C) for 30 minutes. Remove and set aside. If done earlier in the day, refrigerate until ready to use.
For the Spanish Rice:
1/3 cup brown rice
2 tbs chopped onion
1 clove garlic, minced
1 tomato
1 tbs olive oil
2/3 cup chicken stock
Finely chop onion and mince garlic. Roughly chop tomato. Heat oil in small saucepan. Add onion and sauté until transparent. Add garlic and rice and sauté 3 minutes. Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions) 15 - 20 minutes. Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.
Dressing for the Salad:
1 jar pimiento (pimento) 4oz jar (125 gr)
1/2 cup plain or Greek yogurt, 4oz (125ml)
1/2 cup mayonnaise, 4oz, (125ml)
1 tbs fresh chopped oregano
1 tbs fresh snipped chives
1 tbs lemon juice
1 tbs olive oil
Snip/chop herbs. Reserve enough pimento to make 1 tbs chopped for garnish. Put the rest of the pimento and the yogurt into a blender and quickly purée. Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine. This makes a bit more than we use, we'll use the rest on a small tossed salad either for lunch or on another night.
For salad:
lettuce for main course salad for 2 people
1 small zucchini (courgette) - about 8 inches long (20cm), about 1 1/2 cups shredded
Shred zucchini using large holes of a box grater - no need to peel. Put it into a bowl, add 2 tbs of dressing to it and toss well to combine. Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter. Fluff the rice and spread out over the lettuce. Put the zucchini on top of the rice. Cut the salmon into 4 nice pieces and arrange on zucchini. Drizzle salmon with dressing and sprinkle with reserved, chopped pimento. Serve with remaining dressing on the side.
Cooking for Two? Or more?
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