Warm Wild Alaskan Salmon, Fennel & Tomato Salad
10-15 Min Serves 4
A warm salad makes a nice, tasty change from a cold one, and this delightful dish will show you why. The fresh-from-the-pan broad beans provide the warmth, our tender Wild Red Alaskan Salmon provides plenty of taste, and the rest of the ingredients add a mixture of bold and subtle flavours and textures that all combine to wonderful effect. You can make this in just under 15 minutes and serve it as a super savoury soft n’ crunchy snack or a marvellously fresh tasting starter. It’s yet another way of transforming a can of John West Salmon into something even more delicious than it already is.
- 2 cans John West Wild Red Salmon (213g)
- 6 tbs olive oil
- 100g (4oz) frozen broad beans
- 3 tbs red wine vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 bulb fennel, very thinly sliced
- 4 beef tomatoes, sliced
- 4 tbs capers, rinsed
- 2 sprigs fresh dill
To prepare our Salmon Salad Recipe cook the broad beans in boiling, lightly salted water for 3 or 4 minutes. Rinse with cold water, then shell the beans, removing their thicker outer coating to reveal the bright, tender green beans.
In a large bowl, mix the olive oil with the vinegar and mustard. Season with a pinch of salt and ground black pepper. Add the fennel, tomatoes, broad beans and capers.
Break up the John West Salmon into chunks, and then add them to the salad bowl, tossing gently to mix. Share between four serving plates, spooning any remaining dressing over them. Snip the fresh dill over the top, then serve.
For more information on all our Salmon Recipes please click here.
Courtesy of the Alaskan Seafood Marketing Institute.
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