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.
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.
- 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
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!
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.
What’s your favorite spring salad?
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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.
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.
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
Nicky Omohundro via Facebook says
I like salmon
Kimberly Beam via Facebook says
Tatjana Dyck via Facebook says
i dont eat fish or any kind of seafood. i will stick to land animals 🙂
Susanne Runion via Facebook says
I love salmon, this looks great.
Jessica Kellaway via Facebook says
Katie Haysom via Facebook says
Love it. My dad just brought me a whole salmon, right from the Columbia River!
Lucy Mitchell via Facebook says
Meh. I only like it certain ways…most ways other people or restaurants make it…not so much.
Cyndi Lancour via Facebook says