Rice Salad with Poached Salmon

Serves: 
8

A pretty black and white rice salad is accompanied by delicate poached salmon. The salad gets great flavor from the zippy soy-ginger vinaigrette.

Ingredients

1⁄4 cup olive oil
1⁄2 cup onion, chopped
3 tsp. garlic, minced
2 cups basmati rice, rinsed
2 cups black Japanese rice, rinsed
1 cup shiitake mushrooms, sliced
3⁄4 cup scallions, chopped
3⁄4 cup radish, thinly sliced
1⁄2 cup soy-ginger vinaigrette
8 1-1⁄2-in. salmon steaks, poached

Steps

1. In a large deep pot, heat 3 tbsp. oil and sauté onion about 3 min. Stir in garlic and sauté for 1 min. Add basmati rice and water and cook, uncovered, stirring occasionally, about 10-12 min. Drain, season, and set aside.

2. Cook black rice, uncovered, at a bare simmer 45 min. to 1 hour until done. Drain, season, and set aside.

3. In a large pan, heat 1 tbsp. oil and sauté mushrooms until brown and tender. Combine rice, scallions, and radishes, and mix until completely combined. Stir in vinaigrette until rice is completely coated. Serve with poached salmon and additional vinaigrette on the side.

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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