Warm Rice Salad With Salmon and Arugula Recipe
This Warm Rice Salad with Salmon and Arugula is a flavorful and wholesome dish combining tender jasmine rice, perfectly cooked salmon, and fresh baby arugula, all tossed in a zesty dill-lemon dressing with capers and shallots. It’s a balanced meal ideal for serving warm or at room temperature, offering a delightful mix of textures and bright, savory flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Rice and Salmon
- 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
Dressing and Salad
- ¼ cup chopped fresh dill
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, chopped
- 1 small shallot, minced
- 5 ounces baby arugula
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a wide, lidded pot or Dutch oven, combine the rinsed rice, 2 ¼ cups of water, and 2 tablespoons of olive oil. Season with 1 teaspoon of kosher salt. Bring the mixture to a boil, then cover and simmer over medium-low heat for 5 minutes.
- Season the Salmon: While the rice is cooking, brush the salmon fillet on all sides with 1 tablespoon of Dijon mustard. Generously season with kosher salt and freshly ground black pepper.
- Cook Salmon with Rice: Gently place the seasoned salmon fillet on top of the partially cooked rice. Cover the pot again and lower the heat to simmer on low for 10 minutes, or until the liquid is absorbed and the salmon is cooked through. Remove the pot from heat and let it steam, covered, for an additional 5 minutes without lifting the lid to ensure the salmon remains moist and tender.
- Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of Dijon mustard, chopped dill, fresh lemon juice, chopped capers, and minced shallot. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking continuously to emulsify the dressing. Adjust the seasoning by adding more lemon juice, mustard, or salt if desired.
- Assemble the Salad: Fluff the cooked rice gently with a fork to separate the grains. Carefully break the salmon into bite-sized pieces and add it to the rice. Drizzle the dill-lemon dressing over the rice and salmon mixture, then fold in the baby arugula gently so it wilts slightly from the residual heat. Taste and adjust seasoning if necessary.
- Serve: Serve the salad warm or at room temperature as a satisfying main dish or a light lunch option.
Notes
- For best texture, use jasmine rice as it provides a fragrant, slightly sticky grain ideal for this recipe.
- You can substitute salmon with other firm fish fillets, but adjust cooking times accordingly.
- If you prefer a slightly crunchier arugula, add it just before serving rather than mixing in hot rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and enjoyed cold or gently reheated.
- Adjust the amount of capers and lemon juice to taste for preferred tanginess.
Keywords: Warm rice salad, salmon salad, arugula salad, healthy salmon recipe, rice with salmon, lemon dill dressing
