Chef Kate Ferrara Homes of Carried Away Catering has away of making healthy lifestyle selections delectable. Kate says, “this recipe is inspired by the chopped salmon salad at Tavern on Main in Westport , CT, one of my favorite lunch spots.”
- ¾ c long grain brown rice
- 1.5 c water
- 1T olive oil
- ½ t salt
- 1, 1lb salmon filet. Cooked and cooled (I prefer slow poached but baking or steaming is fine)
- 1 c. sweet grape tomatoes, halved
- 3 persian cucumbers or 1 regular – deseeded and diced
- 1T chopped parsley
- 1.5 T capers- chopped
- 2 c baby spinach- rough chopped
- Juice of 1 lemon
- 2T olive oil
- Salt and Pepper
In a small saucepot over med, heat the 1 T olive oil. Stir in the rice, toast until fragrant, then add the water. Bring to a boil, cover, reduce to a simmer. Cook 40 min or until done. Cool.
While the rice is cooking, poach the salmon. Bring a large pot of water up to just below a simmer. Remove any pin bones from salmon, season with salt, pepper and olive oil and wrap in two layers of plastic wrap, trying to cover the seams (unless you have a vacuum sealer, in that case, seal it up!) Poach, submerged in the water 15-25 min. Check to make sure its done, remove the skin and let cool.
Combine rice with the tomatoes, cucumber, parsley and capers. Season to taste with salt and pepper. Add lemon juice and olive oil and stir in spinach. Break up the salmon into chunks and gently incorporate into salad as not to make the pieces too small. Serve!
When corn is in season and super sweet, I’ll add an ear to this salad, sliced raw right off the cob!