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Ingredientes
- 1/2 c. wild rice
- 1/4 c. white rice
- 21" thick (about 3/4 lb.) total salmon steaks
- 1 English cucumbers
- 1 scallion
- 1 lemon
- Salt & pepper
- 6 tbsp. extra virgin olive oil
- 1/4 c. heavy cream
- 2 tbsp. minced fresh dill
Direcciones
- Cook wild and white rice separately in boiling salted water till tender, 40-50 min for wild, 10-15 min for white; drain. Rinse in cool water and drain thoroughly. Put salmon and 1/4 c. of water in frying pan. Bring to a simmer, cover and cook till just done, about 10 min. Remove salmon and let cold. Throw away skin and bone and flake salmon.
- Slice cucumbers. Chop scallions. Grate the yellow zest from lemon and then squeeze the juice. Shake juice, salt and pepper to taste in jar. Add in oil and cream; shake again. Toss this dressing with rice, salmon, cucumbers, scallion, zest and dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 207 | 63% |
| Total Fat 23.41g | 29% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 7mg | 0% |
| Potassium 176mg | 5% |
| Total Carbs 26.22g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.3g | 1% |
| Protein 4.3g | 7% |
