Warm Rice Salad With Salmon and Arugula

A Harmonious Blend of Warm Jasmine Rice, Flaky Salmon, and Peppery Arugula

Description

This vibrant warm salad marries tender jasmine rice with perfectly cooked, flaky salmon and fresh arugula, all coated in a zesty Dijon-lemon dressing. The gentle heat of the rice lightly wilts the arugula, creating a comforting yet bright dish that balances creamy, savory, and peppery notes—ideal for weeknight dinners or gatherings.

Ingredients

For the Dish:

• 1 ½ cups white jasmine rice, rinsed until the water runs clear

• ¼ cup extra-virgin olive oil, divided

• Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper, to taste

• 1 (¾-pound) salmon fillet, skin removed

• 2 tablespoons Dijon mustard, divided

• ¼ cup chopped fresh dill

• 3 tablespoons fresh lemon juice

• 2 tablespoons capers, chopped

• 1 small shallot, minced (or substitute: 1 tablespoon finely minced Vidalia onion, per user note)

For the Arugula:

• 5 ounces baby arugula

Preparation

Step 1: Cook the Rice

In a wide, lidded pot or Dutch oven, combine the rinsed jasmine rice, 2 ¼ cups water, and 2 tablespoons olive oil. Season with 1 teaspoon salt. Bring to a vigorous boil over medium-high heat, then reduce the heat to medium-low, cover tightly, and simmer undisturbed for 5 minutes. This initial simmer ensures the rice absorbs water evenly, preventing clumping.

Step 2: Prep the Salmon

While the rice cooks, brush the skinless salmon fillet with 1 tablespoon of Dijon mustard on all sides. Season generously with salt and freshly ground black pepper.

Step 3: Coordinate Rice and Salmon

After 5 minutes of simmering, gently place the seasoned salmon fillet (mustard-side down) on top of the rice. Cover the pot with the lid and continue to simmer over low heat for 10 minutes. This low-heat method ensures the salmon cooks through while the rice absorbs any remaining liquid. After 10 minutes, turn off the heat and let the dish steam undisturbed for an additional 5 minutes to lock in moisture.

Step 4: Prepare the Dressing

In a small bowl, whisk together the remaining 1 tablespoon Dijon mustard, chopped dill, lemon juice, capers, and minced shallot. Slowly stream in the remaining 2 tablespoons olive oil while whisking continuously to emulsify the dressing. Taste and adjust seasoning with salt, pepper, or additional lemon juice/capers if needed.

Step 5: Assemble the Salad

• Critical Clarification: Carefully transfer the cooked salmon to a clean plate to avoid sogginess. Fluff the rice with a fork, then break the salmon into bite-sized pieces and return it to the pot with the rice.

• Drizzle the dressing over the rice-salmon mixture and gently fold in the baby arugula. The residual heat of the rice will slightly wilt the arugula, enhancing its flavor and texture.

• Taste and adjust seasoning one last time. Serve warm or at room temperature.

Community Reviews & Chef’s Tips

User Highlights:

• Sarah (5-star Approval): "I deviated from my '5-star rule' and made this—so glad I did! Substituted Basmati for Jasmine rice and 1 Tbsp minced Vidalia onion for the shallot. The dressing is versatile: use it on other fish or as a salad base. The rice-stovetop method is genius—no sticking or undercooking!"

• Alex (Thick Salmon Fix): "For thick fillets, roast the salmon at 400°F for 4 minutes after the initial simmer to ensure doneness. Pro tip: Remove the salmon first to fluff the rice, then toss arugula with dressing, add rice, and return salmon on top for even distribution."

• Maya (Texture Upgrade): "Simmered rice-salmon for 12 minutes (adjusted timing for thick fillets) and tossed with a spatula. Substituted capers with 4 Tbsp lemon juice and added ¼ cup chopped pistachios for crunch. A hit with friends!"

Final Notes:

The recipe’s core technique—coordinating rice and salmon cooking time—yields perfectly integrated flavors. For added flexibility, the dressing pairs beautifully with roasted vegetables, seafood, or as a standalone vinaigrette. Minor tweaks to the final assembly (e.g., removing salmon first) ensure optimal texture, but the base recipe is a reliable, crowd-pleasing success.

Serve warm and enjoy the balanced harmony of flavors!