Warm Rice Salad With Salmon and Arugula
Recipe by Ashley Lonsdale | Total time: 30 minutes Each new day presents a new opportunity to eat rice — and this recipe makes a case for rice salad. Tender jasmine rice steams with Dijon mustard-streaked salmon to create a strong foundation. Once cooked, the warm salmon and rice meet the arugula leaves, which bow to the heat and soften slightly. The dressing leans French, with its combination of lemon, shallot and dill, punctuated by briny capers. Serve this salmon and rice salad warm, at room temperature or even chilled; there's no wrong answer. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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