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.
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.
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 https://traditionalcookingschool.com/food-preparation/recipes/salmon-peas-and-rice-salad/