Salmon Salad with Spanish Rice, Pimento Dressing

Total time: 40 minutes
     This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast.  Everything can be cooked ahead and assembled just before serving.

 Ingredients:

• For the salmon:
• 2 salmon filets, 10oz total, 300gr, 10.5oz
• 1 tbs fresh parsley
• 1 tbs fresh tarragon
• 1/4 tsp salt
• 1 tbs olive oil, 13.5gr, .48oz
• For the Spanish Rice:
• 1/3 cup brown rice, quick cooking, 60gr, 2.1oz
• 2 tbs chopped onion, 25gr, .8oz
• 1 clove garlic, minced, 4gr, .14oz
• 1 tomato, 200gr, 7oz
• 1 tsp olive oil, 4.5gr, .15oz
• 2/3 cup chicken stock, 150gr, 5.3oz
• Dressing for the Salad
• 4oz pimiento (pimento) or roasted red peppers, drained, 125gr, 4.4oz
• 1/2 cup plain or Greek yogurt, 150gr, 5.3oz
• 1/2 cup mayonnaise, 118gr, 4.2oz
• 1 tbs fresh chopped oregano
• 1 tbs fresh snipped chives
• 1 tbs lemon juice, 15gr, .53oz
• 1 tbs olive oil, 13.5gr, .48oz
• For salad:
• lettuce for main course salad for 2 people, 200gr, 7oz
• 1 small zucchini (courgette) - about 8 inches long (20cm), about 1 1/2 cups shredded, 200gr, 7oz

 Instructions:

• Snip the parsley and tarragon.
• Mix with salt, oil and spread on the salmon.
• Bake at 400F 200C) for 15 minutes, or until done.  Remove and set aside. 
• Could also be done on the barbecue grill for about 10 minutes.
• If done earlier in the day, refrigerate until ready to use.
• For the Spanish Rice:
• Finely chop onion and mince garlic.
• Roughly chop tomato.
• Heat oil in small saucepan.  Add onion and sauté until transparent.
• Add garlic and rice and sauté 2 minutes.
• Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions).
• Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.
• Dressing for the Salad:
• Snip/chop herbs.
• Drain pimento.
• Reserve 1 tbs pimento for garnish.  Put the rest of the pimento and the yogurt into a blender and purée.
• Pour the yogurt mixture into a small bowl.  Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.
• For salad:
• Shred zucchini using large holes of a box grater - no need to peel.
• Put it into a bowl, add 2 tbs of dressing and toss well to combine.
• Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter.
• Fluff the rice and spread out over the lettuce.
• Put the zucchini on top of the rice.
• Cut the salmon into 4 nice pieces and arrange on zucchini.
• Drizzle salmon with a bit of dressing and garnish with reserved pimento.
• Serve with more dressing on the side.

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Nutrition Information     Dressing Recipe serves 2            Entire Recipe / per serving Calories:   793 / 396.5 Total Carbohydrates:  43 / 21.5           Dietary Fiber:   2 / 1 Total Fat:  67 / 33.5          Saturated Fat:  11 / 5.5 Cholesterol:  62 / 315 Protein:  9 / 4.5 Calcium: 251 / 125.5 Sodium:  861 / 430.5

Nutrition Information   Salad with half of Dressing Recipe serves 2            Entire Recipe / per serving Calories:  1537 / 768.5 Total Carbohydrates:  95 / 47.6           Dietary Fiber:  12 / 6 Total Fat:  95 / 47.6          Saturated Fat: 18 / 9 Cholesterol:  200 / 100 Protein:  80 / 40 Calcium:  316 / 158 Sodium:   938 / 469

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/