Today has been “one of those days”. I was too busy (also known as “too distracted”) to think about making supper, and when my tummy began rumbling, the last thing I wanted to do was COOK.
I took a tour of the produce drawers, pantry, and freezer, and found some viable options that just needed encouragement to become best friends. Here’s the story:
My Alaskan sister left behind a pint-sized jar of her specially canned salmon, topped with jalapeño peppers. I seriously don’t know how you can improve on salmon, but somehow those jalapeños made the salmon even more incredible.
When I make a batch of wild rice, there is always extra to put in the freezer for future use. Today happened to be “the future”! Quinoa would work well too, and increases the amount of protein in the dish, but I was too lazy – and hungry – to cook. WILD salmon and WILD rice just seem to be pretty happy together on my plate…..
Take a fork and drag it down the cucumber. Dig in deep. Don’t worry! You can’t hurt it!
Because this english cucumber had a really bitter peel, I also lightly scraped the vegetable peeler over the fork gouges, not removing all of the green but eliminating some of the bitterness. Then slice the cucumber. Not only does the fork leave a pretty pattern, it gives some grooves for the dressing to hide out in.
Have you ever seen such cute cucumber slices???
Halve the grape tomatoes and thinly slice the red onion. Then stir together the dressing ingredients – lime juice, white wine vinegar, and dill. Using an immersion blender (or food processor, or just shaking it in a jar really hard), incorporate the olive oil. Toss the veggies with this dressing and allow them to sit for at least 15 minutes.
Serve with cooked and cooled wild rice (or quinoa) and salmon. Drizzle any extra marinade over the salmon.
PrintSalmon and Wild Rice Salad with Marinated Vegetables
Ingredients
- 1 english cucumber, sliced
- 1 pint grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 Tbsp freshly squeeze lime juice
- 1 Tbsp white wine vinegar
- 1 Tbsp dried dill (or at least 2 Tbsp chopped fresh dill)
- Salt and Pepper to taste
Instructions
- Prepare the veggies
- Whisk together the lime juice, vinegar, dill, and olive oil, then toss the veggies with the dressing, allowing it to stand for at least 15 minutes
- Serve with cooked and cooled wild rice or quinoa, topped with salmon, and drizzled with extra dressing
