Each new day presents a new opportunity to eat rice — and this recipe makes a case for rice salad. Tender jasmine rice steams with Dijon mustard-streaked salmon to create a strong foundation. Once cooked, the warm salmon and rice meet the arugula leaves, which bow to the heat and soften slightly. The dressing leans French, with its combination of lemon, shallot and dill, punctuated by briny capers. Serve this salmon and rice salad warm, at room temperature or even chilled; there's no wrong answer.
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Author
Ashley Lonsdale | 2025-12-19
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