Name: Warm Rice Salad With Salmon and Arugula Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups white jasmine rice; ¼ cup extra-virgin olive oil, divided; Kosher salt (such as Diamond Crystal) and freshly ground black pepper, to taste; 1 (¾-pound) salmon fillet, skin removed; 2 tablespoons Dijon mustard, divided; ¼ cup chopped fresh dill; 3 tablespoons fresh lemon juice; 2 tablespoons capers, chopped; 1 small shallot, minced; 5 ounces baby arugula

Introduction

This warm rice salad with salmon and arugula is a fresh, flavorful dish perfect for any season. Combining tender jasmine rice, perfectly cooked salmon, and a zesty mustard-dill dressing, it offers a delightful balance of textures and tastes. It’s easy to prepare and makes a satisfying lunch or light dinner.

A white plate holds a dish with three layers: the bottom layer is white cooked rice, soft and loose; on top of this is a fresh green mix of leafy herbs and arugula scattered evenly, adding a vibrant green color and rough texture; the top layer is made of pink salmon pieces, tender and flaked into chunks spread nicely throughout the greens and rice. There are small sprigs of dill and bits of cracked black pepper sprinkled on top, giving some fine detail. A silver fork rests on the left side of the plate against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups white jasmine rice

¼ cup extra-virgin olive oil, divided

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

1 (¾-pound) salmon fillet, skin removed

2 tablespoons Dijon mustard, divided

¼ cup chopped dill

3 tablespoons fresh lemon juice

2 tablespoons capers, chopped

1 small shallot, minced

5 ounces baby arugula

Instructions

Step 1: Rinse the rice until the water runs clear. In a wide, lidded pot or Dutch oven, bring the rice, 2 ¼ cups of water, and 2 tablespoons of olive oil to a boil. Season with 1 teaspoon of salt, cover, and simmer for 5 minutes over medium-low heat.

Step 2: Brush the salmon with 1 tablespoon of mustard and season with salt and pepper on all sides.

Step 3: Gently lay the salmon on top of the rice. Cover and simmer on low heat for an additional 10 minutes, until all the liquid is absorbed and the salmon is just cooked through. Remove from heat and let steam for 5 more minutes without lifting the cover.

Step 4: While the salmon and rice cook, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon mustard with the dill, lemon juice, capers, and shallot. Slowly stream in the remaining 2 tablespoons olive oil while whisking continuously. Adjust seasoning if needed.

Step 5: Fluff the rice with a fork, break the salmon into bite-sized pieces, then drizzle in the dressing. Gently fold in the arugula, allowing it to wilt slightly from the heat. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a sprinkle of toasted pine nuts or sliced almonds on top before serving.

If fresh dill is unavailable, substitute with fresh parsley or tarragon for a different herbal note.

Use brown jasmine rice for a nuttier taste, but increase cooking time accordingly.

Leftover cooked salmon can be used, but gently warm it through before mixing to avoid drying out.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Keep in mind cooking times may vary slightly. For a healthier twist, brown rice works well but requires longer cooking.

How do I know when the salmon is cooked perfectly?

The salmon is done when it flakes easily with a fork and is opaque throughout. Cooking it gently on top of the rice helps keep it moist and tender without overcooking.