Title: Wild Mushroom and Salmon Salad
Categories: Salad Mushroom Fish Salmon
Yield: 4 Servings

213	g	Canned red Alaska salmon
100	g	Curly endive
6		Juniper berries
6		Allspice berries
90	ml	Dry white wine
2	tb	Walnut oil
250	g	Wild mushrooms
2		Garlic cloves - crushed in...
1/2	ts	Salt
1	sm	Onion

Drain the can of salmon, reserve the juice. Flake the fish and set aside. Divide the endive between 4 or 6 serving plates.

Put the salmon juice into a small pan with the juniper, allspice and wine. Bring to the boil, reduce the heat and simmer for 3 minutes. Allow to cool. Discard the berries but reserve the stock. Heat the oil in a frying pan. Fry the mushrooms, garlic and onions for 2-3 minutes, remove the vegetables and keep warm on a plate.

Pour stock into pan and cook rapidly for 1 minute. Add salmon and vegetables. Heat gently then pile over endive. Serve immediately.

Serves 4-6. Approx. 150 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

previous

next