Vegetable and Rice Salad with Salmon
Cook rice according to package instructions in boiling salted water. Cool. Rinse salmon and pat dry.
Peel garlic and chop finely. Thaw peas. Rinse bell pepper, halve, remove seeds and ribs and cut into small cubes. Rinse cucumber, trim both ends, cut in half lengthwise, scoop out seeds and cut into small cubes. Rinse, dry and cut scallions into rings.
Heat oil in a pan and sauté garlic. Deglaze pan with broth. Season salmon with salt and pepper. Place in a pan, cover and simmer on low heat for about 8 minutes.
Flake salmon with a fork. Add prepared vegetables to the pan, remove from heat and mix with rice. Drizzle with lemon juice. Season with salt and pepper. Sprinkle with chervil and parsley and serve warm or cold.