Video guide to salmon and wild rice salad
Hi, whatever celebrations you have planned this summer, whether it's a street party, a garden party of the family round for a get together, this light salmon salad is a real winner.
Prepare your salmon
This recipe will serve eight people. I've got 500g of really nice salmon here and I'm going to drizzle with some olive oil, about a tablespoon will do it and I'm going to season with some salt and pepper and I'm going to add the juice of half a lemon. I'll save that bit for a little bit later on. Just squeeze that over and I can catch any pips with my hands.
Wrap the salmon in foil
Now the way I'm going to cook this salmon is I'm going to make a parcel with the foil and what that will do is keep all the freshness in and the moisture and the flavours and it's a brilliant way to cook fish. So I've preheated the oven to 200 degrees, or 180 if it's a fan oven and I'm going to cook the salmon for around 20 minutes or until it's completely cooked.
So I've got here my cooked salmon, which I've allowed to cool, and I'm going to flake it. It actually comes away from the skin really easily. I'm just going to do half at a time. You don't have to be too neat when you're flaking, in fact, different shapes and sizes is actually really good.
Cook the long grain and wild rice
Now what I've got over here is 500g of easy cook long grain and wild rice. Now, I've cooked it according to the instructions on the pack, drained it and allowed it to cool. Now, in this bowl, I've got 220g of green beans. They've been halved and cooked in slightly salted water for two to three minutes. I've then immediately plunged them in to cold water to stop them cooking and that keeps the freshness and that beautiful green vibrant colour.
Whip up a dill and mustard dressing
So now I'm going to make a delicious dill and mustard dressing. I'm going to use around a handful of dill, or around 15g, and I'm going to finely chop it. I'm going to keep a little bit back for decoration because it looks great and smells fantastic. That should do it.
So I'm going to add a tablespoon of English mustard to my bowl and then one and a half lemons, which I'm going to squeeze in. I'll just chop this one in half. And then around 85ml of olive oil. Give that a little mix before I add my dill. And combine that lovely fresh dill. I'm just going to taste that. Perfect, absolutely delicious.
So what I'm going to do next is chop up my cucumber and deseed. The reason I deseed the cucumber is because the seeds are quite watery so it's nice to have just the crisp flesh. So half that and I use a teaspoon just to scrape down the centre and they come out quite easily. And the other one. Just get rid of these and slice my cucumber.
Combine all the ingredients
So I'm going to get the rice and combine all the ingredients together. So I'll start with my cucumber and then I'm going to add my green beans and some salmon. I'm going to leave a little bit of salmon for the end, for decoration on top. And then add my lovely dressing and give that all a really nice stir to combine it all together.
I've got a nice big presentation dish, which I'm going to transfer all the salad in to and I'm going to put the salad in. I'm going to finish off adding some of the flaked salmon on top. It looks really pretty. And last of all, to complete the dish, just a sprinkling of the dill.
So there you have it, a light salmon salad, perfect for any summer event.