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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.

 Ingredients:

• For the salmon:
• 2 salmon filets, 12oz total (360gr)
• 1 tbs fresh parsley
• 1 tbs fresh tarragon
• 1/4 tsp salt
• 1 tbs olive oil
• For the Spanish Rice:
• 1/3 cup (2.2oz, 65gr) brown rice, quick cooking
• 2 tbs chopped onion
• 1 clove garlic, minced
• 1 tomato
• 1 tbs olive oil
• 2/3 cup (5oz, 150ml) chicken stock
• For the Zucchini:
• 1 small zucchini (courgette) - about 7 inches long (15cm)
• 2 tsp olive oil
• Dressing for the Salad:
• 4oz (120gr) pimiento (pimento) or roasted red peppers    'net weight' of the pimento, not including the liquid
• 1/2 cup (4oz, 120gr) plain or Greek yogurt
• 1/2 cup (4oz, 120gr) mayonnaise
• 1 tbs fresh chopped oregano
• 1 tbs fresh snipped chives
• 1 tbs lemon juice
• 1 tbs good olive oil
• For salad
• lettuce for main course salad for 2 people

 Instructions:

• For the salmon:
• Snip the parsley and tarragon. 
• Mix herbs with the salt, oil and spread on the salmon.
• Bake at 400F 200C) for 15 minutes, or until done. 
• Remove and set aside. 
• Could also be done on the barbecue grill for about 10 minutes. If done earlier in the day, refrigerate until ready to use.
• For the Spanish Rice:
• 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 2 minutes. 
• Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions). 
• Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.
• For the zucchini:
• Quarter the zucchini the long way, then slice.
• Sauté the zucchini in oil just until softened and tender.
• Dressing for the Salad:
• Snip/chop herbs. 
• Drain pimento. Put pimento, yogurt into a blender and purée. 
• Pour the yogurt mixture into a small bowl.  Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine. 
• To Finish:
• Prepare lettuce, tear and put in large bowl. 
• Add 4 tbs dressing and toss well.  Divide and put in 2 flat salad bowls or on 2 plates.
• Fluff the rice, divide and spread on the lettuce. 
• Put the zucchini on top of the rice. 
• Cut the salmon into 4 nice pieces, divide and arrange on zucchini. 
• Serve with more dressing on the side.

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

 

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

  Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller
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