Salmon and Rice Toss

3 TBS fresh lemon juice

1 tsp Dijon mustard

2 TBS olive oil

1/2 tsp salt

pinch of white pepper

1 6oz box long grain and wild rice mix

1 lb skin-on salmon fillets

1 c frozen corn

3 TBS fresh, chopped chives

3 TBS fresh, chopped dill

1 TBS finely chopped green onion

Combine lemon juice, mustard, oil, salt and pepper to make a dressing

Refrigerate 24 hours

Cook rice according to pkg directions

Cook salmon by grilling or baking at 400 degrees for 12 to 15 min.  Cool 15 min before removing skin and cutting salmon into bite size pieces

Combine cooked rice, dressing, corn, chives, dill and onion.  Toss in salmon.

Holly's notes:

#1 - I used Schwans pre-cooked salmon. Thaw it and then cut it into pieces

#2 - I don't ref. the dressing for 24 hours because I freeze the whole thing.

#3 - It does freeze well.  I put it in gallon zip locks and roll it up to squeeze as much air out as possible.

#4 - Sometimes we eat this cold, sometimes we heat it up and eat it warm.  It's great both ways!