Salmon With Cucumber, Dill and Rice

Name: Salmon With Cucumber, Dill and Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1 cup long grain rice, cooked and cooled; 213 g canned pink salmon, drained; 1/2 cup cucumber, diced- not pared; 1/2 cup radish, thinly sliced; 2 tablespoons white wine vinegar; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon fresh dill, chopped; 2 teaspoons canola oil; 1 1/2 teaspoons honey; 1/2 teaspoon fresh ground black pepper; 1 cup arugula leaf, washed

(2)

Recipe by Shahana

Untried. A nice cool salad for hot summer days. Time does not include cooking and cooling rice.

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READY IN: 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

cup long grain rice, cooked and cooled
213

g canned pink salmon, drained
¹⁄₂

cup cucumber, diced- not pared
¹⁄₂

cup radish, thinly sliced
2

tablespoons white wine vinegar
1 ¹⁄₂

tablespoons fresh lemon juice
1

tablespoon fresh dill, chopped
2

teaspoons canola oil
1 ¹⁄₂

teaspoons honey
¹⁄₂

teaspoon fresh ground black pepper
1

cup arugula leaf, washed

DIRECTIONS

SALAD: In bowl toss rice, salmon, cucumber and radishes together gently.
DRESSING: In another bowl whisk vinegar, lemon juice, dill, oil, honey, salt and pepper together.
Line bottom of serving platter with arugula leaves; mound salad in center and drizzle dressing over the top.

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