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| Mediterranean New Potato Salad with Wild Salmon |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Ready in 20 minutes - serves 4
2 cans (213 g each)
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Gold Seal® Wild Alaska sockeye or pink salmon |
| 3 Tbsp. |
sun dried tomatoes |
| 3 Tbsp. |
lemon juice |
| 1 1/2 lb. (675 g) |
cooked new potatoes |
| 1 Tbsp.. |
capers |
| 1 |
small red onion, thinly sliced |
| 6 |
cherry tomatoes, halved |
2-3 Tbsp.
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olives |
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black pepper |
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basil leaves (optional) |
- Drain the can of wild Alaska salmon and set aside.
- Mix together sun dried tomatoes and lemon juice in a large bowl.
- Add cooked new potatoes (preferably still warm), capers, thinly sliced red
onion, halved cherry tomatoes, and olives. Toss gently to coat.
- Add the salmon chunks, season with salt and freshly ground black pepper and
serve sprinkled with basil leaves (if using).
| Nutritional Values |
Per serving:
Calories 378
Fat 10.3 g
Carbs 42 g
Protein 29 g
Fibre 4.4 g
Sat fat 1.7 g
Cholesterol 46 mg
Sodium 698 mg
Sugar 3.8 g
Calcium 254 mg
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