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Wild Alaska Salmon Greek Salad

Wild Alaska Salmon Greek Salad
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Servings
24
Servings
24
Wild Alaska Salmon Greek Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
24
Servings
24
Instructions
  1. In large bowl, gently break drained salmon into large chunks. Set aside.
  2. In large saut pan, heat olive oil and add eggplant, onion and garlic. Cook 8-10 minutes until soft, stirring occasionally. Remove from
  3. heat and place into large bowl. Sprinkle with vinegar, lemon juice and sugar. Toss together and let cool.
  4. Stir in tomatoes, beans, olives and mint or parsley. Add spinach or other greens and salmon chunks. Toss gently. Hold cold for service.
  5. To serve, place salad into large serving bowl. Garnish with feta cheese and mint leaves. Portion 1 cup per serving.
  6. Tips:
  7. Substitute zucchini and yellow squash for eggplant.
  8. Substitute chick peas for white navy beans.
  9. Offer freshly ground black pepper at service.
  10. Serve with side of tzatziki, creamy Greek cucumber yogurt sauce.
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