This delicious Mary Berry Hot Smoked Salmon Rice and Asparagus Salad is a quick and easy dish, perfect for a light lunch or dinner. Packed with fresh flavours, it’s both nutritious and satisfying. You can easily swap ingredients, making it a flexible and tasty option for any occasion!
This Hot Smoked Salmon Rice and Asparagus Salad Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 300g mixed white and wild rice
- 6 spring onions, finely sliced
- Large bunch of dill, chopped
- Large bunch of flat-leaf parsley, chopped
- 3 eggs
- 200g asparagus spears
- 200g hot-smoked salmon slices, broken into large chunks
For the Lemon Dressing:
- Zest of 1 lemon
- Juice of 2 lemons
- 180ml olive oil
- 4 tbsp white wine vinegar
- 4 tbsp runny honey
- 2 tbsp Dijon mustard
How To Make Hot Smoked Salmon Rice and Asparagus Salad
- Cook the rice: Cook the rice in boiling salted water according to the packet instructions. Drain and rinse under cold water, then drain again.
- Prepare the rice salad: Transfer the cooled rice to a large bowl. Add the spring onions, dill, and parsley. Season well with salt and freshly ground black pepper. Stir everything together.
- Make the dressing: In a jug, whisk together the lemon zest, lemon juice, olive oil, white wine vinegar, honey, and Dijon mustard. Reserve 2 tablespoons of the dressing for later. Pour the rest over the rice and mix well. Cover and chill in the fridge for an hour.
- Boil the eggs: Put the eggs in a pan of boiling water and cook for 8 minutes for soft-boiled eggs. Drain and place the eggs in cold water to cool. Peel them and cut into quarters.
- Prepare the asparagus: Trim the woody ends off the asparagus and, if the spears are thick, cut them in half lengthways. Slice them into 5cm pieces. Boil the asparagus for 3 minutes, then drain and refresh under cold water. Drain again.
- Assemble the salad: Add the asparagus to the rice and mix gently. Spoon the salad into a serving dish. Top with the salmon chunks and egg quarters. Sprinkle with salt and freshly ground black pepper, then drizzle with the reserved dressing before serving.
Recipe Tips
- Use cold water to rinse the rice: After cooking, rinse the rice under cold water to stop it from overcooking and to keep the grains separate.
- Chill the rice salad: Let the dressed rice salad chill in the fridge for at least an hour. This helps the flavours to develop and makes the dish more refreshing.
- Boil the eggs for 8 minutes: For perfect soft-boiled eggs, cook them for exactly 8 minutes. This gives them a creamy yolk that complements the salad.
- Refresh the asparagus under cold water: After boiling, refresh the asparagus under cold water to keep it crisp and vibrant, preventing it from becoming soggy.
- Reserve some dressing: Always set aside a little dressing before adding it to the rice. You can drizzle it on top before serving to enhance the flavour and keep the dish fresh.
How To Store Leftovers
Store leftvers hot smoked salmon rice and asparagus salad in an airtight container in the fridge for up to 2 days.
Nutrition Facts
- Calories: 400 kcal
- Total Fat: 21g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 200mg
- Potassium: 500mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 20g
Try More Mary Berry Recipes:
Mary Berry Hot Smoked Salmon Rice and Asparagus Salad
Description
This delicious Mary Berry Hot Smoked Salmon Rice and Asparagus Salad is a quick and easy dish, perfect for a light lunch or dinner. Packed with fresh flavours, it’s both nutritious and satisfying. You can easily swap ingredients, making it a flexible and tasty option for any occasion!
Ingredients
For the Lemon Dressing:
Instructions
- Cook the rice: Cook the rice in boiling salted water according to the packet instructions. Drain and rinse under cold water, then drain again.
- Prepare the rice salad: Transfer the cooled rice to a large bowl. Add the spring onions, dill, and parsley. Season well with salt and freshly ground black pepper. Stir everything together.
- Make the dressing: In a jug, whisk together the lemon zest, lemon juice, olive oil, white wine vinegar, honey, and Dijon mustard. Reserve 2 tablespoons of the dressing for later. Pour the rest over the rice and mix well. Cover and chill in the fridge for an hour.
- Boil the eggs: Put the eggs in a pan of boiling water and cook for 8 minutes for soft-boiled eggs. Drain and place the eggs in cold water to cool. Peel them and cut into quarters.
- Prepare the asparagus: Trim the woody ends off the asparagus and, if the spears are thick, cut them in half lengthways. Slice them into 5cm pieces. Boil the asparagus for 3 minutes, then drain and refresh under cold water. Drain again.
- Assemble the salad: Add the asparagus to the rice and mix gently. Spoon the salad into a serving dish. Top with the salmon chunks and egg quarters. Sprinkle with salt and freshly ground black pepper, then drizzle with the reserved dressing before serving.
Notes
- Use cold water to rinse the rice: After cooking, rinse the rice under cold water to stop it from overcooking and to keep the grains separate.
- Chill the rice salad: Let the dressed rice salad chill in the fridge for at least an hour. This helps the flavours to develop and makes the dish more refreshing.
- Boil the eggs for 8 minutes: For perfect soft-boiled eggs, cook them for exactly 8 minutes. This gives them a creamy yolk that complements the salad.
- Refresh the asparagus under cold water: After boiling, refresh the asparagus under cold water to keep it crisp and vibrant, preventing it from becoming soggy.
- Reserve some dressing: Always set aside a little dressing before adding it to the rice. You can drizzle it on top before serving to enhance the flavour and keep the dish fresh.
Mary Berry Hot Smoked Salmon Rice and Asparagus Salad