Salad

A Roast Salmon and Rice Salad

March 27, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Amanda's Kids' Lunch from Food52

Today's lunch was born of last minute inspiration. We had leftover roasted salmon in the fridge as well as a bucket load of arborio rice that was cooked in boiling salted water, like pasta, so the grains hold together and work well for salads. A salmon and rice salad was calling, so I mixed them up with some baby kale and a dollop or two of leftover green sauce. As I tossed it all together, I splashed in some olive oil and lemon juice, and lunch for the kids (and me!) was done. Our kids love the chocolate macaroons from Whole Foods Market and for a sprinkle of fresh color, they each got a clementine. This is the kind of lunch that makes me happy -- lots of flavor, a nod to health, an interactive element (the clementine) and a treat that I hope they'll remember me for! 

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

10 Comments

AntoniaJames April 8, 2014
Along the same lines, pre-planned extra freekeh + leftover cumin-roasted cauliflower + this salmon (but not the sunchokes): http://food52.com/recipes/25840-roasted-salmon-with-sunchoke-galettes-and-parsley-vinaigrette + extra parsley chopped at the same time = a bright kedgeree for today's lunch. That salmon became an instant favorite here when we first tried it. Last time I mixed with my not-recipe quinoa + cucumber + avocado + my favorite vinaigrette (from Merrill's green beans in vinaigrette recipe). Life is so good. ;o)
 
Randi March 29, 2014
Please link to a recipe for the "green sauce" mentioned above. Sounds like what we all need after a long, long winter.
 
Author Comment
Amanda H. March 29, 2014
I usually make some variation of this recipe (often swapping out the vinegar for lemon juice): http://food52.com/recipes/6464-salsa-verde
 
Shalini March 27, 2014
Ooh! I want this for my lunch! Also, a great solution for leftover roast salmon with that yummy green sauce.
 
Author Comment
Amanda H. March 27, 2014
I feel like leftover fish is one of the greatest leftover challenges.
 
ChezHenry April 3, 2014
Substitute any leftover fish for canned tuna fish in your favorite tuna salad. Salmon works so well i always make extra to ensure i have leftovers.
 
Midge March 27, 2014
Delicious! This reminds me that your arborio rice salad in Mr. Latte has long been a standby in my house. Love it.
 
Author Comment
Amanda H. March 27, 2014
Oh right -- I forgot I had that recipe in the book!
 
Veronica F. March 27, 2014
Lucky Walker and Addie- the salmon & rice salad looks amazing! Have forgotten about cooking arborio this way to make salads; will have to make this soon. Thanks!
 
Author Comment
Amanda H. March 27, 2014
Thank *you*!