Free Recipe Wild Mushroom and Salmon Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Wild Mushroom and Salmon Salad Recipe
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
Wild Mushroom and Salmon Salad Preparation
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
Cooking Temperature:
Recipe Serves: 4
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