Salmon With Cucumber, Dill And Rice - cooking recipe

Ingredients

1 cup long grain rice, cooked and cooled
213 g canned pink salmon, drained
1/2 cup cucumber, diced- not pared
1/2 cup radish, thinly sliced
2 tablespoons white wine vinegar
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh dill, chopped
2 teaspoons canola oil
1 1/2 teaspoons honey
1/2 teaspoon fresh ground black pepper
1 cup arugula leaf, washed

Preparation

SALAD: In bowl toss rice, salmon, cucumber and radishes together gently.
DRESSING: In another bowl whisk vinegar, lemon juice, dill, oil, honey, salt and pepper together.
Line bottom of serving platter with arugula leaves; mound salad in center and drizzle dressing over the top.