Salmon and Pea Rice Salad


10g parsley leaves
10 basil leaves
2 litre water
200g basmati rice
200g canned salmon
200g green peas (I used frozen ones)
200g cherry tomatoes
15 pitted olives
1 tbsp capers (drained)
Juice of 1 lemon
40g EVO (+ a little more to brush cake tin)
Salt, black pepper

To decorate: cherry tomatoes, pitted olives
  • Chop parsley and basil for 7 seconds on Speed 7. Repeat if needed and then set aside
  • Put water and salt in TM Bowl and bring to boil for 15 minutes at Varoma Temperature on Speed 1. (Or you just use kettle to boil water if you are in hurry)
  • Insert steaming basket and put rice. Cook it for the duration that is indicated on your rice pack (It took me 15 minutes)
  • In the meantime chop tomatoes and olives. Put them together with parsley and basil. Add capers, lemon juice, EVO, salt and pepper.
  • Drain salmon. Crumble by your hands or by a fork into a deep bowl
  • When cooked drain rice. Wash under tap water to stop overcooking. Drain and put together with salmon and mix gently
  • Bring back to boil the water in TM Bowl. Insert back steaming basket, put peas inside and cook for 10 minutes at 100ºC on Speed 2
  • Drain peas, wash under tap water and put together with veggies and mix gently
  • Put all the ingredients together and mix gently
  • Brush a cake tin with a little EVO. Put rice salad inside by pressing. Let it rest in the fridge for 1-2 hours.
  • Turn upside down onto serving plate. Decorate with olives and tomatoes as you wish

Buon Appetito!

Note: We use cake tin only for decorative purposes. It will lose its shape while serving into the plates.
The link for the original recipe is here

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