Springtime Salmon, Peas, and Rice Salad

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Springtime Salmon, Peas, and Rice Salad | 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 of salmon, peas, and rice. It's simple to make, and the refreshing flavor perfectly suits the mood of this new season. | GNOWFGLINS.com

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.

Springtime Salmon, Peas, and Rice Salad | 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 of salmon, peas, and rice. It's simple to make, and the refreshing flavor perfectly suits the mood of this new season. | GNOWFGLINS.com

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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Comments

  1. says

    Lindsay this looks so good! We were given some good quality smoked salmon for the holidays and still have some. I think I might use it in this recipe.

    Honestly though, my favorite spring salad is grilled chicken on top of salad greens with a nice homemade vinaigrette.

  2. Andrea Karen via Facebook says

    I love fresh salmon. The bonus of being a chef. Getting fresh salmon flown in! Filleting it then cutting it into my desired size and sticking it in my freezer. Saskatchewan doesn’t get fresh fish often

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