Exotic Salmon, Mozzarella, And Pineapple Salad – a delicious recipe with brown rice, salmon, pineapple, mozzarella ball, thyme, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook the rice in a stockpot full of boiling salted water for approximately 45 to 50 minutes.
2
Drain the rice and allow it to cool.
3
While the rice cools, prepare the dressing by steaming the salmon with lemon peel and thyme.
4
Cook the salmon for approximately 10 minutes, let it cool slightly, then break it up delicately into small pieces.
5
Next cut up the mozzarella into cubes and place it on a paper towel for 10 minutes.
6
Peel the pineapple and cut two slices into small cubes.
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
Refrigerate the salad for a few hours before serving.
402
kcal
Calories
10
g
Fat
58
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/3 cups brown rice, 5 1/4 ounces salmon steamed, 2 slices fresh pineapple, 1 mozzarella ball, and more.
Yes, Exotic Salmon, Mozzarella, And Pineapple Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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