By Irene Hayton

Dressing:

• 2 tablespoons (30 ml) Udo’s Choice Ultimate Oil Blend^®
• 2 tablespoons (30 ml) extra-virgin olive oil
• ½ teaspoon (2 ml) sesame oil
• 1 tablespoon (15 ml) tamari soy sauce
• 1½ tablespoons (22 ml) rice vinegar
• ½ teaspoon (2 ml) grated fresh ginger
• small clove garlic, pressed or finely minced
• 6 ounces (170 g) cooked wild salmon, about 1 cup/250 ml (see Notes)
• 1 cup (250 ml) cooked brown basmati rice
• 12 snow peas, trimmed and cut into 3 pieces each
• 1 tablespoon (15 ml) minced fresh cilantro
• 2 teaspoons (10) minced green onion

Combine all the dressing ingredients, mix well and put in the refrigerator until needed.

Break the salmon into small chunks and combine with remaining ingredients in a bowl. Mix gently. Divide the mixture into 2 salad bowls and pour 1 to 2 tablespoons (15 to 30 ml) of the dressing over each (to taste); mix well and season with sea salt if desired. Makes 2 servings.

Notes:

• You can substitute a 7½ ounce (213 g) can of wild salmon (drained) for the cooked salmon.
• Sprinkle the salad with toasted sesame seeds, to taste.
• Place a small amount of salad onto a leaf of romaine lettuce, roll up, and enjoy.