Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

3/4 cup Delta Blues Brown Rice
12 ounces Wild-Caught Chopped Salmon
1 each Yellow Onion
1/2 teaspoon Beautiful Briny Sea French Picnic Salt
2 each Celery
2 packets Duke's Mayonnaise
1 packet Gulden's Spicy Brown Mustard
1 teaspoon Apple Cider Vinegar
1 tablespoon Capers
2 sprigs Parsley
Per Serving
Calories 589
Total Fat 25 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 7 g
Monounsaturated Fat 3 g
Cholesterol 100 mg
Sodium 800 mg
Total Carbohydrates 59 g
Dietary Fiber 6 g
Sugar 4 g
Protein 38 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
To make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
2
Prepare your mise en place: Peel and dice onion, reserve 2 tablespoons for celery remoulade, remaining diced onion is for salmon saute. Chop salmon vigorously, until you have very small (pea size or smaller) pieces. Dice celery.
3
Mix together celery, mayo, mustard, vinegar, capers and black pepper - 1/4 teaspoon French Picnic Salt.
4
Heat a large skillet. Add cooking oil. When hot add 1 teaspoon cooking oil. Saute remaining diced onion until lightly browned and translucent, about 2 minutes.
5
Add salmon and cook without turning 3 minutes, then turn and stir in 1/4 teaspoon French Picnic Salt. Continue to cook while stirring until salmon is fully cooked, and opaque throughout. Taste and adjust seasoning as desired with PeachDish Salt.
6
Serve salmon with rice and celery salad, garnish with remaining chopped parsley & enjoy!