If I Were A Lady Who Lunched

If I were a lady who lunched, I would have the perfect salad to dine upon. Alas, I am not. 
But, I do still have a mighty fine salad to share today. 

Originally from the Mad Hungry Cookbook, my MIL forwarded me the recipe from the Martha Stewart site. I actually thought, for about 5 minutes, of making it for lunch over the weekend, but quickly realized that was never going to happen. 

{For some reason my kids just aren't interested in waiting around 30 minutes while I make lunch. Hmmm...Not sure why.}

So, we morphed it into dinner by serving this salad with sugar snaps and greens from the gardens. The extra time in the fridge definitely helped to develop the yummy sweet and sour flavors of the raisins and lime juice. 


  • 1 cup jasmine or basmati rice
  • Coarse salt
  • 5 scallions, one whole and 4 finely chopped
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 teaspoon peppercorns
  • 1/2 pound fresh wild salmon
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 cup golden raisins
  • 1 tablespoon freshly grated lime zest
  • 2 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 cup fresh mint leaves, cut in fine strips


  1. Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
  2. Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
  3. Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.
Thanks, MF, for the recipe recommendation. And remember, if you have a recipe you'd like to see featured here or you just think I'd like it, shoot me an email. 


until next time,