Wild Mushroom and Salmon Salad

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Wild Mushroom and Salmon Salad Ingredients

213 g Canned red Alaska salmon	250 g Wild mushrooms
100 g Curly endive	2 Garlic cloves
6 Juniper berries	crushed in...
6 Allspice berries	1/2 ts Salt
90 ml Dry white wine	1 sm Onion
2 tb Walnut oil

Instructions for Wild Mushroom and Salmon Salad

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

Main Ingredient: FishCuisine: Uncategorized

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