SALMON RICE SALAD

3 salmon steaks
1/2 lemon, juice of, divided use
1 tsp dried dill
3 cups cooked rice, cooled
2 tbsp balsamic vinegar
1/2 tsp prepared mustard
ground pepper to taste
6 tbsp olive oil
2 tbsp chopped fresh herbs (basil, oregano, cilantro, or whatever fresh herbs are in your refrigerator)
3 tbsp light mayonnaise
1 red bell pepper, chopped
1 cucumber, chopped
3 tbsp chopped scallions
6 romaine leaves
Cherry tomatoes

Poach the salmon steaks in 1-inch of salted water with the juice of 1/2 lemon and the dill for about 10 minutes. Drain, cool, remove skin and bones and flake into 1-inch pieces.

Place the rice in a large mixing bowl.

In small bowl, combine balsamic vinegar, mustard, and pepper. Add a stream of olive oil, beating well and add the fresh chopped herbs. Pour the dressing over the rice, add mayonnaise and toss well. Add flaked salmon, green pepper, cucumber and scallions, combine and chill.

Arrange romaine leaves on individual platters, place a salad mound on top of each leaf and garnish with the cherry tomatoes.

Servings: 6