Salmon and Grilled Vegetables Stack
1 can (213g) Gold Seal Wild Sockeye Salmon (Traditional), drained, skin & bones removed if desired
¼ cup non-fat sour cream
1 tbsp chopped fresh basil
1 lemon juice
6 eggplant slices about ¼ inch thick, grilled
1 ripe tomato, cut into 6 slices
6 slices of large bocconcini cheese
1 roasted red pepper cut into strips
Olive oil for drizzling
White balsamic for drizzling
Salt and pepper to taste
- In a small bowl mix sour cream with salmon, basil, and lemon juice season with salt and pepper. Set aside.
- Place eggplant in the middle of the plate, then place 2 tbsp of salmon on eggplant, tomato next, bocconcini, and four slices of roasted pepper.
- Drizzle extra virgin olive oil and white balsamic over each salad.
- Add salt and freshly ground pepper to taste.
Tips and Tricks
Drizzle the oil and the balsamic on the plate for a beautiful presentation. Garnish with capers if desired.