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PUBLISHED: 4:49 PM on Wednesday, December 12, 2007
Recipe of the WEEK: WILD ALASKA SALMON & WARM VEGETABLE SALAD
15 oz can red or pink wild Alaska salmon

3 tbsp olive oil

2 shallots, sliced

12 cherry tomatoes, halved

9 oz roasted peppers in brine, drained

6 oz grilled artichokes in brine or oil, drained

1 tsp finely grated lemon zest

2 tbsp lemon juice

1 tsp wholegrain mustard

Salt and freshly ground black pepper

1 bag rocket, watercress and spinach salad

Directions:

Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks with a fork. Heat 1 tbsp of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through. Whisk together the remaining olive oil, lemon zest, lemon juice and mustard. Season with salt and pepper. Share the salad leaves between 4 plates. Gently stir the salmon chunks through the vegetables, and then divide between the plates. Drizzle with the dressing and serve at once.

Courtesy of the Alaska Seafood Marketing Institute


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