Wild Mushroom and Salmon Salad



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Wild Mushroom and Salmon Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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

Ingredients:

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

Serves:

4 Servings 		 
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