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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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

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!