Mary Berry's easy salmon rice dish is 'bursting with flavour' for summer dinners

LifestyleFood & DrinkRecipesIt can be made ahead of time and requires minimal cooking time.13:36, 28 May 2026Summer evening meals should be light, flavourful and easy to make. Mary Berry has plenty of recipes that are perfectly suited for this time of year.‌Her hot-smoked salmon rice and asparagus salad is "bursting with flavour" and can even be made up to four hours ahead of time. Mary's recipe description reads: "Hot-smoked salmon is like poached salmon but with a smoky flavour – perfect for salads.‌"Alternatively, you could use poached salmon. The lemon dressing and herbs make the salad vibrant and bursting with flavour."‌The TV cook's recipe, which is from her Cook and Share book, serves six people and packs in plenty of vegetables. It also requires minimal cooking time, so you won't need to spend ages in a hot kitchen.Mary Berry's hot-smoked salmon rice and asparagus saladIngredients‌300g mixed white and wild riceSix spring onions, finely slicedLarge bunch of dill, choppedLarge bunch of flat-leaf parsley, choppedThree eggs200g asparagus spears200g hot-smoked salmon slices, broken into large chunksLemon dressing ingredientsZest of a lemonJuice of two lemons180ml olive oilFour tbsp white wine vinegarFour tbsp runny honeyTwo tbsp Dijon mustard‌MethodCook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water before draining again.Put the rice in a bowl. Add the spring onions, dill, parsley and season with salt and pepper. Stir to combine.‌Put all the dressing ingredients into a jug and whisk well. Keep back two tablespoons of the dressing and pour the remainder over the rice. Mix well before covering with cling film and chill in the fridge for an hour.Place the eggs in a pan of boiling water and cook for eight minutes for soft boiled. Drain and place in cold water before peeling. Cut into quarters.Slice the asparagus into five centimetre lengths. Cook in boiling water for three minutes before draining and refreshing under cold water. Drain again.Article continues belowAdd the asparagus into the rice and stir to combine. Spoon the mix into a serving dish and arrange the salmon pieces and egg on top. Sprinkle with salt and freshly ground black pepper. Drizzle over the reserved dressing and serve.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌Mary BerryFoodRecipes