This Smoked Salmon Rice Salad With Lime Dressing is a twist on the classic pairing of smoked salmon, capers, and red onion. A flavourful, chilled salad, with a tart, tangy dressing, it would make a fabulous side dish for summer barbeques or potlucks any time of year. Feel free to double the recipe for larger gatherings!
This post was first published June 14, 2013 and was last updated September 25, 2019.
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Smoked Salmon Rice Salad With Lime Dressing
- 1 cup Arborio rice
- ½ cup canola oil
- 2 limes zest of one, juice of both
- 1 tablespoon white vinegar
- 2 teaspoons honey
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ounces smoked salmon sliced into small pieces
- 3 tablespoons capers
- 3 tablespoons red onion diced fine
- Bring a large pot of salted water to a boil. Add rice and cook like pasta, 8 to 10 minutes, or until al dente. Drain in a colander and rinse with cold water until cool. Drain and set aside.
- Combine canola oil, lime zest and juice, white vinegar, honey, sugar, salt, and pepper. Whisk until well combined and sugar and salt are dissolved.
- Mix cooled drained rice with ½ cup of lime dressing, smoked salmon, capers, and red onion. Cover and refrigerate for two hours and up to overnight.
- Before serving mix smoked salmon rice salad with remaining lime dressing. Season with salt and pepper to taste.
Did you make this smoked salmon rice salad? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.