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?

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

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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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