Finally, spring has arrived! I’m so glad for the longer days, bright flowers — and that feeling of hope that always comes with the calendar turn from March to April.
You know what makes a perfect lunch for these light, breezy, sunshiny days? A salad made of salmon, peas, and rice. It’s simple to make, and the refreshing flavor perfectly suits the mood of this new season.
I’m okay using white basmati rice every once in a while, especially if it has been lacto-fermented, but feel free to substitute any other properly-prepared grain in its place if you wish. Also, choose your salmon with care. I recommend wild-caught Alaskan salmon, as I believe it is the safest choice.
Salmon, Peas, and Rice Salad
- 1 pound wild-caught Alaskan salmon fillets
- 4 cups cooked rice
- 2 cups organically-grown sweet peas, steamed and cooled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon + 1 teaspoon fresh or 1-1/2 teaspoon dried dill weed
- salt and pepper, to taste
Makes 6 to 8 servings.
Season salmon fillets, to taste, with salt, pepper, lemon juice, and 1 teaspoon fresh or 1/2 teaspoon dried dill. Warm a large skillet over medium-low heat and coat with butter or coconut oil to prevent fish from sticking. Add salmon and increase heat to medium-high. Cook fish for 4 minutes, flip using a spatula, and cook another 4 minutes. The salmon is cooked when it is firm to the touch and flakes apart easily with a fork. Remove salmon from pan and flake into small pieces using two forks. Set aside to cool.
In a small mixing bowl, whisk oil, vinegar, dill, salt, and pepper until thoroughly combined. In a large bowl, combine cooked rice, peas, salmon, and dressing. Toss to combine. Enjoy hot, room temperature, or cold!
What’s your favorite spring salad?
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