• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Wild Mushroom and Salmon Salad

  • Recipe Submitted by on

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


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

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