Rice Salad With Seared Salmon, Tomatoes & Corn

More from this source
SF Gate


Add a comment


1 cup jasmine rice, sushi rice or medium- or short-grain white rice (to make about 4 cups cooked rice)

-- Kosher salt

1 ear yellow corn

1/3 English cucumber, cut into 1/4-inch dice (1 cup chopped)

1 vine-ripe tomato, cut into 1/4-inch dice (1 cup chopped)

2 tablespoons chives, cut into 1/2-inch lengths, or thinly sliced green onion

2 cups small lettuce leaves such as tatsoi or mache (see Note)

1/2 pound wild salmon fillet (about 2 inches thick), pinbones removed

-- Freshly ground black pepper

1 tablespoon extra-virgin olive oil + about 2 tablespoons for the dressing

1 tablespoon champagne or white wine vinegar

-- Pinch of sugar or honey to taste

You might also like

Wild Rice Salad With Miso Dressing
Sprouted Kitchen
Wild Rice Salad
Mediterranean Rice Salad
Pip & Ebby
Cherry, Arugula + Wild Rice Salad
The Year In Food
Wild Rice Salad
Simply Recipes
Watercress And Forbidden Rice Salad
Cookie and Kate
Festive Rice Salad W/ Pomegranate & Mint
Veggie Num Num
Curried Brown Rice Salad
The Family Dinner
Summer Chicken Rice Salad
Framed Cooks
Vietnamese Rice Noodle Salad Bowl
David Lebovitz