Wild mushroom and salmon salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 213 | grams | Canned red Alaska salmon |
| 100 | grams | Curly endive |
| 6 | Juniper berries | |
| 6 | Allspice berries | |
| 90 | millilitres | Dry white wine |
| 2 | tablespoons | Walnut oil |
| 250 | grams | Wild mushrooms |
| 2 | Garlic cloves crushed in... | |
| ½ | teaspoon | Salt |
| 1 | small | Onion |
Directions
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