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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Salads Ā» Springtime Salmon, Peas, and Rice Salad

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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. | TraditionalCookingSchool.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. | TraditionalCookingSchool.com

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Salmon, Peas, and Rice Salad

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. Makes 6 to 8 servings.

Course Lunch, Main, Salad
Author Lindsey Proctor

Ingredients

  • 1 pound wild-caught Alaskan salmon fillets
  • 4 cups rice cooked
  • 2 cups organically-grown sweet peas steamed and cooled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoon dried dill weed or 1 tablespoon + 1 teaspoon fresh dill weed
  • sea salt to taste
  • pepper to taste

Instructions

  1. Season salmon fillets, to taste, with salt, pepper, lemon juice, and 1 teaspoon fresh or 1/2 teaspoon dried dill.
  2. Warm a large skillet over medium-low heat and coat with butter or coconut oil to prevent fish from sticking.
  3. Add salmon and increase heat to medium-high.
  4. Cook fish for 4 minutes, flip using a spatula, and cook another 4 minutes.
  5. The salmon is cooked when it is firm to the touch and flakes apart easily with a fork.Ā 

  6. Remove salmon from pan and flake into small pieces using two forks.

  7. Set aside to cool.
  8. In a small mixing bowl, whisk oil, vinegar, dill, salt, and pepper until thoroughly combined.
  9. In a large bowl, combine cooked rice, peas, salmon, and dressing.
  10. Toss to combine.
  11. Enjoy hot, room temperature, or cold!

Recipe Notes

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.Ā 

What’s your favorite spring salad?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Recipes Salads Salads (Gluten-Free) Side Dishes Side Dishes (Gluten-Free) Trim Healthy Mama Recipes

About Lindsey Proctor

Lindsey is a twenty-something foodie. She lives with her parents and sister on Hickory Cove Farm, a small, natural and sustainable farm in South-Central Pennsylvania where they raise Alpine and Nubian dairy goats, a flock of pastured laying hens and a few roosters, and a few beef steer. She views her country life as a great blessing and wants to help others get back to eating simply with fresh and local seasonal foods. Her favorite place is in the pasture with her goats, but she also enjoys spending time in the kitchen, photography, music, a really good cup of coffee, and blogging at The Life Of Linz.

Reader Interactions

Comments

  1. Jenny says

    April 23, 2014 at 4:00 pm

    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.

    Reply
  2. LittleOwlCrunchyMomma says

    April 25, 2014 at 10:54 pm

    This looks awesome. Totally going to give this a try. I like the use of the white wine vinegar, too. I don’t use it very often in recipes, but I love the taste.

    <3

    Reply
  3. Andrea Karen via Facebook says

    April 30, 2014 at 10:29 am

    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

    Reply
  4. Nicky Omohundro via Facebook says

    April 30, 2014 at 10:34 am

    I like salmon

    Reply
  5. Kimberly Beam via Facebook says

    April 30, 2014 at 10:58 am

    Yay! YUM!

    Reply
  6. Tatjana Dyck via Facebook says

    April 30, 2014 at 11:26 am

    i dont eat fish or any kind of seafood. i will stick to land animals šŸ™‚

    Reply
  7. Susanne Runion via Facebook says

    April 30, 2014 at 12:09 pm

    I love salmon, this looks great.

    Reply
  8. Jessica Kellaway via Facebook says

    April 30, 2014 at 2:20 pm

    Lovvvveeee it!

    Reply
  9. Katie Haysom via Facebook says

    April 30, 2014 at 8:40 pm

    Love it. My dad just brought me a whole salmon, right from the Columbia River!

    Reply
  10. Lucy Mitchell via Facebook says

    April 30, 2014 at 9:51 pm

    Meh. I only like it certain ways…most ways other people or restaurants make it…not so much.

    Reply
  11. Cyndi Lancour via Facebook says

    April 30, 2014 at 10:40 pm

    Yay

    Reply

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