Wild Mushroom And Salmon Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 213 | g | Canned red Alaska salmon |
| 100 | g | Curly endive |
| 6 | Juniper berries | |
| 6 | Allspice berries | |
| 90 | Dry white wine | |
| 2 | T | Walnut oil |
| 250 | g | Wild mushrooms |
| 2 | Garlic cloves | |
| crushed in… | ||
| 1/2 | t | Salt |
| 1 | Onion |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 137
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 291.6mg
Potassium: 31.6mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 16.6g