Salmon and Grilled Vegetables Stack

A wow factor visually on the plate and with fine European flavour!


  • can (213g) Gold Seal Wild Sockeye Salmon (Traditional), drained, skin & bones removed if desired
  • ¼ cup non-fat sour cream
  • tbsp chopped fresh basil
  • lemon juice
  • eggplant slices about ¼ inch thick, grilled
  • ripe tomato, cut into 6 slices
  • slices of large bocconcini cheese
  • roasted red pepper cut into strips
  • Olive oil for drizzling
  • White balsamic for drizzling
  • Salt and pepper to taste


  1. In a small bowl mix sour cream with salmon, basil, and lemon juice season with salt and pepper.  Set aside.
  2. 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.
  3. Drizzle extra virgin olive oil and white balsamic over each salad.
  4. 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.