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.

Salmon Asparagus

Serves Two

1 tablespoon raspberry vinegar
1 tablepoon Gluten-free soy sauce
1 1/2 teaspoon Honey
1 1/2 teaspoon arrowroot
2 4-ounce wild caught salmon planks, skinned
pinch salt
1 teaspoon coconut or grapeseed oil
8 ounces asparagus, trimmed and cut into 2-inch lengths
1 teaspoon minced peeled fresh ginger
1/2 cup fresh raspberries (opt)
1 cup hot cooked brown rice

1. Whisk together vinegar, wsoy sauce, honey and cornstarch in small bowl until smooth
2. Cut salmon fillets crosswise into 1/2-ince slices.  Sprinkle with salt
3. Heat wok or large deep skillet ovr high heat untill hot.  Add oil and swirl to coat pan.  Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plaqte.  Add asparagus and ginger; stire-fry until tender crisp, about 2 minutes.
4. Return salmon to wok.  Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles an thickens, about 1 minute. 
5. Stir in raspberries just before serving.