Prep 15 mins
Cook 40 mins
Such a traditional Scandinavian recipe combining the salmon with the dill. I ate my fair share of seafood salads such as this during my trip to Sweden. Recipe from Eating Well. They recommend serving it with some fresh rye bread or rye crisps (readily available in most grocery stores).
- 2⁄3 cup water
- 1 cup brown basmati rice (may sub any rice you like)
- 3⁄4 teaspoon salt, divided
- 1 cup cooked green peas
- 1⁄3 small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup sliced scallion (2 scallions)
- 1⁄3 cup chopped smoked salmon (2 ounces)
- 1⁄2 cup nonfat plain yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons freshly grated lemon zest
- 1 tablespoon lemon juice
- 1⁄2 teaspoon fresh ground pepper
- Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
- Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
- Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.
I must admit, this turned out much better than I expected! At best, I thought it would be a nice healthy lunch but it was really very flavorful and nicely seasoned! I used regular brown rice but, other than that, made this exactly as posted. Thanks for sharing this unexpected delight! Made for ZWT6 by a RedHot Renegade.