This cool summery salad, created for us by Diane Wiese is perfect for dining al fresco on a warm sunny evening, or a simple lunch to remind you of summer when the snow is flying!
Sena Sea Salmon Chop was created just for recipes like this. Fishermen know that the backbone contains some of the richest meat of the fish. This rich, high fat meat is carefully removed from the backbone of the fish, so it doesn't include any bones or skin and comes pre-chopped making it not only convenient and delicious, but also a great way to responsibly use every bit of this wild resource.
Ingredients
1 lb Salmon Chop (boneless, skinless)
1 Tbs avocado oil
3 green onions, finely chopped
1/4 red pepper, finely chopped
2 stalks celery, finely chopped
1 small bunch parsley, finely chopped
1/2 cucumber, quarter chopped
2 radishes, thinly sliced and quarter chopped
2 stalks celery, finely chopped
4 medium tomatoes - slice off top and core the center
salt and pepper to taste
Dressing
1 small bunch basil, finely chopped
1/4 lemon, squeezed
1/2 cup mayo
1/2 tsp salt
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Saute salmon for 4 minutes in avocado oil, salt and pepper to taste. Squeeze lemon over salmon and chill in refrigerator. While salmon is chilling make dressing.
Dressing
Combine all ingredients in small bowl. Mix dressing with chilled salmon and serve in halved, hollowed tomatoes on a bed of baby spinach. Serves 4.
Diane is a long time Alaskan resident in Cordova. Her recipes are a beautiful tribute to Alaska, showcasing the the local flora and fauna she has foraged herself. For more inspiration, find her on Instagram @copper_river_coastal.
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