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Rice salad with fish and sweet pepper

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Rice salad with fish and sweet pepper

In our family love rice salads, unexpected combinations, new sensations. So, when the opportunity presented itself to try a combination of two cereals: basmati rice and quinoa, then had the idea to add the fish, salad greens and steamed bell pepper. Turned out delicious, hearty and flavorful salad that can replace a full dinner.


Cooking time 40 minutes Number of servings6

Ingredients for Rice salad with fish and sweet pepper




Step-by-step instruction of cooking Rice salad with fish and sweet pepper


Step 1

Products for the salad. The fish was pre-cooked, poached in a little water, add salt, pepper. Sesame slightly burnt in the microwave.


Step 2

Salad mixture. You can substitute arugula, the taste will be more spicy.


Step 3

Boil the rice according to the instructions on the package, be sure to rinse in several waters. Cool.


Step 4

Onion cut into thin feathers, pepper - narrow thin strips, tomato grind in a blender lemons squeeze the juice.


Step 5

Heat the oil, fry the onions until soft, season with a couple pinches of the herb mixture and a pinch of ground paprika, mix well.


Step 6

Then add the sliced pepper and continue to cook for about five minutes.


Step 7

Add chopped tomato, cover and simmer for 10 minutes. Cool.


Step 8

At the bottom of the dish to put the salad leaves.


Step 9

On top of the lettuce leaves, steamed peppers and onions.


Step 10

Then basmati rice with quinoa.


Step 11

On top of the rice pieces of fish, sprinkle with lemon juice and sprinkle the top with sesame seeds and garnish with parsley leaves and lemon slices. Can be fed.