Salmon and Rice Salad

I don't like salmon, but its so good for you. This salad does the trick!

Ingredients:

• 1 1/2 lbs salmon
• 1 tbsp butter
• 14 oz jasmine rice
• 4 tbsp olive oil
• 6 tbsp rice wine vinegar
• 2 tsp honey
• 1 c frozen peas
• 2 red bell peppers, finely chopped
• 1 english cucumber, peeled and finely chopped
• 4 tbsp parsley, chopped
• 4 tbsp dill, chopped
• 2 tbsp chives, chopped (optional topping)
• bibb or butter lettuce (optional)

Instructions:

1. Preheat oven to 350 degrees. Dot salmon with butter and wrap in foil. Place on cooking sheet and cook in oven for about 25 mins or until fish is flaky. Cook rice while fish is baking.
2. Remove from the oven, flake into pieces with a fork, and leave to cool (or place in refrigerator to cool more quickly). Also cool rice when it is done.
3. Whisk oil, vinegar and honey in a large mixing bowl. 
4. Add frozen peas, bell peppers, cucumbers, and herbs. Mix well. When salmon and rice have cooled, combine altogether.
5. Serve on top of butter or bibb lettuce, and top each serving with chives if desired.

Serves 6.

Credit Annabel Karmel but I've altered some portions and written the instructions to my preference.