Salmon Salad Boats


Salmon Salad Boats

This recipe captures all the bright and fresh appeal of a salad in a pretty, portable bite. If you’d like to keep this appetizer vegetarian, simply forgo the salmon and stir in 1 1/2 cups (350 mL) cooked chickpeas or white beans.

Pair with Pear and Thyme Fizz!


2 1/2 cups (625 mL) water

1 cup (250 mL) dry white wine

2 fresh thyme sprigs

10 oz (285 g) fresh wild salmon fillet

6 Tbsp (90 mL) plain Greek yogurt

1 Tbsp (15 mL) Dijon mustard

1 Tbsp (15 mL) extra-virgin olive oil

1 Tbsp (15 mL) liquid clover honey or maple syrup

1 tsp (5 mL) fresh lemon zest

1 1/2 Tbsp (22 mL) freshly squeezed lemon juice

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) freshly ground black pepper

2 medium pears, julienned

3/4 cup (180 mL) diced celery

1/3 cup (80 mL) flat-leaf parsley, chopped

1/3 cup (80 mL) chopped red onion

24 Belgian endive leaves, from about 5 heads of endive

1/3 cup (80 mL) toasted sliced almonds


In medium saucepan, bring water, wine, and thyme to a bare simmer over medium heat. Add salmon, skin side down, and reduce heat to low. Poach salmon until cooked through, about 10 minutes. Remove salmon to plate and let cool. Discard poaching liquid. Once cool, remove skin from salmon and break into large chunks. Set aside.

In large bowl, whisk together yogurt, mustard, olive oil, honey, lemon zest and juice, salt, and pepper. Add pears, celery, parsley, and onion. Gently toss everything together until well combined.

To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon and almonds. Serve.

Each serving contains: 175 calories; 10 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 17 g total carbohydrates (6 g sugars, 9 g fibre); 196 mg sodium

Source: Holiday Cocktail Party


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