Light Salmon & Sweet Cucumber Salad
30 Min Serves 4
Ingredients
- 1 can John West Pink Salmon (213g), drained – remove skin and bones if preferred
- 1/2 a cucumber, diced into 1cm pieces
- 1 tsp brown sugar
- 1 tbs white wine vinegar
- 1 tbs chopped fresh dill (optional)
- A handful of mixed salad leaves
- Salt and pepper
Pink Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is protein-packed and flavour-filled. It's also a natrual source of omega-3 and incredibly versatile, perfect for elevating everything from a salad topping to salmon fishcakes.
Step 1
To prepare our Salmon Salad Recipe toss the cucumber, sugar and vinegar together and season well with salt and pepper.
Step 2
Put the John West Salmon into a bowl and break up with a fork, season to taste and add the dill.
Step 3
Mix the cucumber and salmon together and serve.
For more information on all our Salmon Recipes please click here.
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FAQs
This light salmon and sweet cucumber salad serves four people. You can always double the quantity of ingredients to make more portions.
This is a cold salmon salad recipe, made with green vegetables and salmon.
Yes, this recipe adds John West Pink Salmon to a light green salad.