Wild Mushroom & Salmon Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned red Alaska salmon,
100 gram: Curly endive,
6: Juniper berries,
6: Allspice berries,
90 milliliter: Dry white wine,
2 tbsp: Walnut oil,
250 gram: Wild mushrooms,
2: Garlic cloves, crushed in...
1/2 tsp: Salt,
1 small: 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
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads