{"id":1055,"date":"2011-03-15T11:05:14","date_gmt":"2011-03-15T15:05:14","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=1055"},"modified":"2011-03-15T11:05:14","modified_gmt":"2011-03-15T15:05:14","slug":"tangy-sweet-salmon-and-rice-salad","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2011\/03\/15\/tangy-sweet-salmon-and-rice-salad\/","title":{"rendered":"Tangy-Sweet Salmon and Rice Salad"},"content":{"rendered":"

\"\"<\/a>
\n\u2022\t1 cup jasmine or basmati rice
\n\u2022\tCoarse salt
\n\u2022\t4-5 scallions, finely chopped
\n\u2022\t1\/4 cup chopped fresh parsley leaves
\n\u2022\t1\/4 teaspoon peppercorns
\n\u2022\t1\/2 pound fresh wild salmon or 1 can of salmon
\n\u2022\t1\/4 cup pine nuts, lightly toasted (opt)
\n\u2022\t1\/4 cup golden raisins (opt)
\n\u2022\t1 tablespoon freshly grated lime zest
\n\u2022\t2 tablespoons fresh lime juice
\n\u2022\t3 tablespoons extra-virgin olive oil
\n\u2022\tFreshly ground black pepper
\n\u2022\t1\/2 cup fresh mint leaves, cut in fine strips<\/p>\n

1.\tPlace the rice in a pot with 1 1\/2 cups water and 1\/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.<\/p>\n

2.\tMeanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.<\/p>\n

3.\tPlace the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. You can prepare the salad 6 to 8 hours ahead of eating. If made ahead, refrigerate until ready to serve. Garnish with mint. Serves 6 as a side dish<\/p>\n","protected":false},"excerpt":{"rendered":"

\u2022 1 cup jasmine or basmati rice \u2022 Coarse salt \u2022 4-5 scallions, finely chopped \u2022 1\/4 cup chopped fresh parsley leaves \u2022 1\/4 teaspoon peppercorns \u2022 1\/2 pound fresh wild salmon or 1 can of salmon \u2022 1\/4 cup … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93,17],"tags":[4,10,44],"class_list":["post-1055","post","type-post","status-publish","format-standard","hentry","category-salad","category-vegetarian","tag-main","tag-salads","tag-scallions"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1055"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1055\/revisions"}],"predecessor-version":[{"id":1058,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1055\/revisions\/1058"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}