If you’re planning one of the last picnics by the sea of this amazing summer season, this is the recipe for you! Very easy, quick and tasty.
INGREDIENTS for 4 servings
250 gr rice for salad (parboiled)
150 gr smoked salmon
salt and pepper
olive oil extra virgin
juice of half lemon
soy sauce to taste
Cook the rice in salted water, drain and put it in a bowl. Add some oil and mix to keep the grains separated (otherwise they would stick together like sushi). Let it cool.
In a shallow pan pour 2 tbs of oil, turn on the stove at medium-high heat, add the chopped zucchini (small pieces), add salt and let it sauté for about 10 minutes while stirring with a wooden spoon, until softened.
For dressing: quickly mix together olive oil, lemon juice, soy sauce, salt and pepper until it becomes an emulsion.
Put the zucchini in the bowl with the rice, add the smoked salmon and the basil leaves, all chopped in small pieces, top with the dressing and mix gently. Refrigerate for at least 1 hour before serving.
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