Wild Alaska Salmon & Warm Vegetable Salad

Wild Alaska Salmon & Warm Vegetable Salad


  • 1 X (418g) or 2 (213g) cans of  red or pink wild Alaska Salmon (14 3/4 oz or 2 X 7.5 oz)
  • 3 TBS olive oil
  • 2 shallots, peeled and sliced
  • 12 cherry tomatoes, halved
  • 250g (9-oz) roasted peppers in brine, drained
  • 175g (6-oz) grilled artichokes in brine or oil, drained
  • 1 tsp finely grated lemon zest
  • 2 TBS lemon juice
  • 1 tsp wholegrain mustard
  • salt and freshly ground black pepper
  • 1 X bag rocket, watercress, and spinach salad leaves (about 4 cups)


  1. Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks with a fork.
  2. Heat 1 TBS 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.
  3. Whisk together the remaining olive oil, lemon zest, lemon juice and mustard.  Season with salt and pepper.
  4. 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.


Cook's Tip:  If you're  not keen on artichokes, use mushrooms instead.

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