Wednesday, 2 October 2013

Salmon Salad with Spanish Rice, Pimento Dressing

It was commented that this was a very posh salad and that I'd gone to a lot of effort for a packed lunch! But actually, all the components are very easy to make and then put together and it doesn't actually require much effort, just a bit of time. All the components come together to produce a really tasty and sumptuous salad.

Salmon Salad with Spanish Rice, Pimento Dressing (from Thyme for Cooking)
(Serves 4-6)

For the salmon:
2 salmon fillets
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1/4 tsp salt
1 tbsp olive oil
For the Spanish Rice:
300g Spanish rice
1/2 onion, chopped
1 clove garlic, minced
1 tomato, chopped
1 tbsp olive oil
enough chicken stock to cover the rice

For the Dressing
125 gr pimento or roasted red peppers, 1 tbsp for garnish 
125ml plain or Greek yogurt
125ml mayonnaise
1 tbs fresh oregano, chopped
1 tbs fresh snipped chives
1 tbs lemon juice
1 tbs good olive oil

lettuce leaves
1 small courgette, shredded

Mix the parsley and tarragon with the salt and oil and spread on the salmon. Bake at 200C for 15 minutes, or until done. Set aside.

Heat the oil in small saucepan. Add the onion and sauté until transparent. Add the garlic and rice and sauté for 2 minutes. Add the chicken stock and tomato, cover, reduce heat and simmer until rice is done according to the packet instructions. Uncover, fluff with a fork and set aside.

Put the pimento, minus 1 tbsp, and the 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.

Put the courgette into a bowl, add 2 tbsp of the dressing and toss well to combine. Put the lettuce leaves in a bowl, Top with the rice, then put the courgette on top of the rice. Cut the salmon into 4 nice pieces and arrange on the courgette. Drizzle the salmon with a bit of dressing and garnish with the reserved pimento. Serve.

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