Dana Jacobi's Salmon Salad

Ingredients

• 2 cans Vital Choice wild Alaskan sockeye salmon (7.5 ounces each), drained and skin removed
• 1 tablespoon Vital Choice extra virgin olive oil
• 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

Instructions

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.