|1 h||20 min||7|
|454 gm||Atlantic salmon,wild, boneless|
|4 cup||White rice, long-grain, dry (soaked and cooked)|
|2 cup whole||Sugar snap peas (steamed and cooled)|
|2 tbsp||Extra virgin olive oil|
|2 tbsp||White wine vinegar|
|1 tbsp||Dill, fresh|
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!