Exotic Salmon, Mozzarella, And Pineapple Salad

1. 1

   Cook the rice in a stockpot full of boiling salted water for approximately 45 to 50 minutes.

2. 2

   Drain the rice and allow it to cool.

3. 3

   While the rice cools, prepare the dressing by steaming the salmon with lemon peel and thyme.

4. 4

   Cook the salmon for approximately 10 minutes, let it cool slightly, then break it up delicately into small pieces.

5. 5

   Next cut up the mozzarella into cubes and place it on a paper towel for 10 minutes.

6. 6

   Peel the pineapple and cut two slices into small cubes.

7. 7

   Plate the salad by placing the cooled rice in a large bowl, add the salmon pieces, the diced mozzarella and pineapple, some grated lemon peel, salt and pepper to taste, and the fresh thyme.

8. 8

   Refrigerate the salad for a few hours before serving.

* Per serving · 4 servings · Values may vary.