Italian Black Rice Antipasti Salad with Nduja Butter Salmon

1. Cook the Favuzzi Italian Black Rice according to the package directions. Drain any excess water and allow the rice to cool slightly.
2. Meanwhile, prepare the dressing by whisking together Favuzzi Extra Virgin Olive Oil, white wine vinegar, marinated artichoke liquid, grated garlic, dijon, salt, and freshly cracked black pepper. Set aside.
3. Heat the olive oil in a small skillet over medium heat. Add the slivered almonds, finely diced garlic, thyme leaves, garlic powder, chili flakes, and a pinch of flaky sea salt. Cook, stirring frequently, until the almonds are golden brown and fragrant. Transfer to a plate to cool.
4. Arrange the salmon on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–14 minutes, or until just cooked through, depending on the thickness of the fillets. While the salmon bakes, melt the butter and nduja together in a small saucepan over low heat. Spoon the warm nduja butter over the cooked salmon.
5. In a large serving bowl, combine the cooked black rice, artichoke hearts, sun-dried tomatoes, sliced Castelvetrano olives, toasted walnuts, parsley, and basil. Pour over the dressing and gently toss until evenly coated.
6. Transfer the salad to a serving platter and top with the salmon. Finish with the warm garlic-thyme almond crunch, an extra drizzle of Favuzzi Extra Virgin Olive Oil, and freshly cracked black pepper before serving.

Tip: This salad is delicious served slightly warm or at room temperature, making it a perfect make-ahead dish for entertaining. The flavours continue to develop as the rice absorbs the dressing.