This salmon rice salad is an American version of the tuna and olives classic I enjoyed while a student in Rome. It is pleasant at room temperature or warm.
6 T olive oil
2-3 T lemon juice
1/t parsley
1 1/2 cups rice, prepared
1 can salmon, drained and broken into chunks (skin and bones removed)
2 cups frozen corn, heated through
1/2 cup roasted red bell peppers, diced
salt and pepper
In a large bowl, whisk lemon juice into olive oil. Gently fold in next five ingredients. Season to taste with salt and pepper.
Serves 4.
Hi, congratulations on your page, i always find something interesting. I made sweet crepes for dinner today (here in Spain dinner is usually a very light meal) and I suddenly realized how appropriate they are for Lent, being made with honey and flour,same as the Promised Land, : ). Happy Lent everyone!
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