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Dana Jacobi's Salmon Salad

Enjoy the sophisticated flavors of this simple, satisfying salmon salad recipe from one of our favorite chefs, Dana Jacobi. This slightly modified version of her wonderful recipe comes from her 12 Best Foods Cookbook (Rodale, 2005).
Yield: Serves 2
Total Time: 20 min
Prep: 10 min
Cook:
Additional: 10 min
Ingredients
3 scallions, chopped
1 small cucumber, seeded and chopped
1/3 cup dill, chopped
1/3 cup flat-leaf parsley, chopped
1 cup long grain brown rice, cooked (Optional)
Juice of 1/2 lemon
Sea salt and organic black pepper, to taste
1 large cucumber
Preparation
1.  Use a fork to combine the salmon, scallions, cucumber, dill, parsley and (optional) brown rice in a medium bowl. Add the lemon juice and oil. Season to taste with salt and pepper.
2.  Let salad sit for 15 minutes to let the flavors meld.
3.  Peel the large cucumber and cut diagonally into long, oval slices.
4.  Serve the salad accompanied by the cucumber slices, or heaped on a slice of toasted whole grain bread as an open sandwich.
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