Scandinavian Rice Salad with Smoked Salmon
Elevate your dining experience with this vibrant Scandinavian Rice Salad with Smoked Salmon, a refreshing blend of bold flavors and wholesome ingredients. Perfectly cooked long-grain white rice serves as the base for this dish, which is packed with crisp cucumber, tangy capers, and finely chopped red onion, all brought together with aromatic fresh dill. The star of the show is the decadently rich smoked salmon, offering a smoky, savory note that perfectly complements the zesty homemade lemon-mustard vinaigrette. Quick to prepare and served chilled, this easy rice salad is ideal for a light lunch, a flavorful side dish, or even as a centerpiece for a summer gathering. Infused with Scandinavian-inspired flavors and textures, this dish is sure to impress and delight—each bite bursting with freshness and finesse!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 6 ounces smoked salmon
- 1 medium cucumber (diced)
- 1 small red onion (finely chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons capers (drained)
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon whole-grain mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Rinse the rice under cold running water until the water runs clear. This removes excess starch and ensures fluffy cooked rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender.
Once cooked, fluff the rice with a fork and set aside to cool to room temperature.
While the rice is cooling, prepare the vegetables. Dice the cucumber, finely chop the red onion, and roughly chop the dill.
In a small bowl, whisk together the lemon juice, olive oil, whole-grain mustard, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled rice, diced cucumber, red onion, capers, and fresh dill.
Tear the smoked salmon into bite-sized pieces and gently fold it into the salad mixture.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold as a light lunch, dinner, or a side dish. Garnish with a sprig of fresh dill for presentation, if desired.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 29.1 mcg | 145% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
