Springtime Salmon, Peas, and Rice Salad
Need a perfect lunch for these light, breezy, sunshiny days? Try this springtime salmon, peas, and rice salad. It's so simple to make. Check it out!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at traditionalcookingschool.com.
Cooking tools:
- Skillet
- Spatula
- Fork
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Kitchen timer
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)
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