Side Pannel
Wild Mushroom and Salmon Salad
Wild Mushroom and Salmon Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 213 g Canned red Alaska salmon
- 100 g Curly endive
- 6 Juniper berries
- 6 Allspice berries
- 90 ml Dry white wine
- 2 tb Walnut oil
- 250 g Wild mushrooms
- 2 Garlic cloves
- -- crushed in...
- 1/2 ts Salt
- 1 sm 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
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
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
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
