Recipe #2029
Rice Salad with Pollock
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 2 min |
| Total: | 1 h 17 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 cup (125 mL) olive oil*
- 2 Tbsp. (30 mL) fresh squeezed lemon juice
- 1 garlic clove, chopped
- 1 tsp. (5 mL) minced fresh ginger
- 1/3 cup (80 mL) frozen green peas*
- 1/2 of a 2 lb. (900 g) package of flaked pollock
- 4 cups (1 L) cooked rice
- 2 green onions, chopped
- 1 each yellow, diced small
- 1 each red pepper, diced small
- 2 Tbsp (30 mL) chopped fresh coriander
- 1 tsp. (5 mL) salt.
Preparation
In a small bowl, mix oil, lemon juice, garlic and ginger together. Set aside.
In a pan, cook peas in boiling water for 2 min. Rinse under cold water and set aside.
In a large bowl, mix remaining ingredients and peas together. Mix in dressing.
Refrigerate for at least 1 hr. so that flavours can blend.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Baby Corn and Crab-flavoured Pollock Salad
- Rice and Chick Pea Salad
- Asparagus, Hot Peppers And Pollock Salad
- Pollock Quiche
- Brown and Wild Rice, California Walnut and Dried Cranberry Salad
- Madarin Rice Salad
- Pollock Salad on Baguette
- Bocconcini and Crab-flavoured Pollock Salad
- Rice Salad and shrimp
- Thaï Rice and Chicken Salad
Pollock Quiche
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