Ingredients

• 1 package wild rice (or mixed with white rice)
• 250 g fresh salmon fillets without skin and bones
• 3/4 cup chopped parsley
• 3/4 cup chopped chives
• 2 limes, juice extracted and zest grated
• sea salt and freshly ground black pepper
• 100 ml 22% sour cream - optional

Preparation

1. Cook the rice in salted water according to the instructions on the package, drain and pour into a salad bowl.
2. Meanwhile, prepare the salmon: remove and discard the skin, remove larger bones from the fillets, rinse, pat dry, sprinkle with salt and steam.
3. Divide the salmon into smaller pieces, removing any remaining bones. Mix with the rice, parsley, chives, lime zest and juice (substituting lemon if needed). Season with salt and pepper.
4. Just before serving, mix with sour cream. Can be served cold or warm (in which case it's best to add the sour cream after reheating the salad).