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.