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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.
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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.
CourseLunch, Main, Salad
Author Lindsey Proctor
Ingredients
- 1poundwild-caught Alaskan salmon fillets
- 4cupsricecooked
- 2cupsorganically-grown sweet peassteamed and cooled
- 2tablespoonsextra virgin olive oil
- 2tablespoonswhite wine vinegar
- 1-1/2teaspoondried dill weed or 1 tablespoon + 1 teaspoon fresh dill weed
- sea salt to taste
- pepper to taste
Instructions
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!
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.
What’s your favorite spring salad?
...without giving up the foods you love or spending all day in the kitchen!
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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
Jenny 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.
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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
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- 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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I like salmon
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- Kimberly Beam via Facebook says
Yay! YUM!
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i dont eat fish or any kind of seafood. i will stick to land animals 🙂
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I love salmon, this looks great.
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Lovvvveeee it!
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- Katie Haysom via Facebook says
Love it. My dad just brought me a whole salmon, right from the Columbia River!
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Meh. I only like it certain ways…most ways other people or restaurants make it…not so much.
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- Cyndi Lancour via Facebook says
Yay
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