Salmon Rice Salad

This quick salad can be whipped up in no time with some left-over cooked salmon, veggies and rice.  Can be served warm or cold.

• 1/2 pound wild-caught Alaskan Salmon fillets
• 2 cup cooked rice
• 2 cups organic or naturally grown peas (and carrots, broccoli, red onions, etc)
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoon white wine vinegar
• 2 teaspoon fresh or 1 teaspoon dried dill weed
• salt and pepper to taste

1. Season salmon fillets to taste with salt, pepper lemon juice and half the dill.  Cook in in butter and coconut oil in skillet over med-low heat. cook fish for 5-6 minutes on each side.  Salmon is cooked when it is firm to the touch and flakes easily with fork.  Flake the salmon with fork into pieces.  Set aside to cool.
2. In a bowl, whisk oil, vinegar, remaining dill, salt and pepper. 
3. In separate bowl combine cooked rice, veggies, salmon and dressing.  Toss to combine.