|
Wild Alaska Salmon Greek Salad
Yield: 24 (6 oz) servings
| Ingredients |
Weight
|
Measure
|
| Red or pink Alaska Salmon, drained |
3.3 lb. pouch or 64 oz. can*
|
1
|
| Olive oil |
|
1/2 cup
|
| Eggplant, medium, cubed 1/2" |
20 oz.
|
8 cups
|
| Yellow onion, finely chopped |
|
1 cup
|
| Garlic, minced |
|
2 tsp
|
| Red wine vinegar |
|
1/4 cup
|
| Lemon juice |
|
1/2 cup
|
| Sugar, dark brown |
|
4 tsp.
|
| Tomatoes, medium, seeded and chopped |
20 oz.
|
4 cups
|
| White navy beans, canned, rinsed and drained |
24 oz.
|
4 cups
|
| Black olives, pitted and sliced |
4 oz.
|
1 cup
|
| Fresh mint or parsley, chopped |
|
1/4 cup
|
| Baby spinach, arugula or watercress, rough chopped |
6 oz.
|
6 cups
|
| Feta cheese, crumbled |
8 oz.
|
2 cups
|
| Mint leaves for garnish |
|
|
*For canned, remove skin and bones
- In large bowl, gently break drained salmon into large chunks. Set
aside.
- In large sauté pan, heat olive oil and add eggplant, onion
and garlic. Cook 8-10 minutes until soft, stirring occasionally. Remove
from heat and place into large bowl. Sprinkle with vinegar, lemon
juice and sugar. Toss together and let cool.
- Stir in tomatoes, beans, olives and mint or parsley. Add spinach
or other greens and salmon chunks. Toss gently. Hold cold for service.
- To serve, place salad into large serving bowl. Garnish with feta
cheese and mint leaves. Portion 1 cup per serving.
Tips:
- Substitute zucchini and yellow squash for eggplant.
- Substitute chick peas for white navy beans.
- Offer freshly ground black pepper at service.
- Serve with side of tzaziki, creamy Greek cucumber yogurt sauce.
|
|
