For a tasty way to use salmon leftovers, mix with Jasmine Rice and Red Quinoa, spinach, radishes and vinaigrette: it’s a quick and easy meal!
Mix together spinach, salmon, radishes, vinaigrette along with Minute® Jasmine Rice and Red Quinoa for this quick and easy recipe.
Heat rice according to package directions.
In a medium bowl combine spinach, vinaigrette and rice. Toss until spinach just starts to wilt.
Top with salmon and radish
Substitute your favorite salad dressing for the vinaigrette.
The two are actually very similar as baby spinach is just spinach that has been harvested earlier. In terms of taste, baby spinach has a sweeter taste and a more tender texture than more mature spinach.
For another great recipe which uses baby spinach, check out this Chicken and Spinach Risotto. If you like to include spinach in your salads then why not learn how to make this Holiday Rice Salad or this Roasted Beet and Rice Salad.
To get the best flavor out of your salmon you are going to want to make sure that you are cooking it properly and not overcooking it. Overcooked salmon can be hard, chalky and dry instead of the tender, flaky texture you should be aiming for.
The best way to cook your salmon is to use nothing higher than a medium heat. When you think your salmon is done, try pressing down on it with a fork or your finger. If the salmon flesh easily flakes that means it is done cooking and you can remove it from the heat.
Once you’ve mastered cooking salmon, take a look at this Southwest Barbeque Salmon and White Rice recipe or this Tiktok Salmon Bowl. For something warm and comforting, you can also make this Salmon and Rice Chowder.
If you eat a lot of salads, you will have surely come across vinaigrette before. Although you can buy ready-made vinaigrette in the store, making your own homemade vinaigrette will allow you to customize the flavor to your tastes and takes no time at all!
Simply mix together, olive oil, vinegar, dijon mustard, maple syrup, garlic, salt and pepper with a fork until all the ingredients have been combined. Once you have your vinaigrette you can either serve immediately or keep it in the fridge for up to 2 weeks.
Use it with recipes like this Baby Kale, Pineapple and Chicken Salad With Ponzu Vinaigrette or these All-In-One Shrimp Skewers With Grilled Rice.
If you’re looking for something with more of a Latin American flavor, check out this Mexican Rice Box.