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Salmon Salad Bites
2017-10-20
https://www.metro.ca/userfiles/image/recipes/bouchee-salade-saumon-10655.jpg
PT20M
PT00M
PT20M
In a small pan, toast the pumpkin and sesame seeds on medium for a few minutes. Be careful not to burn them! Set aside to cool.In a small bowl, combine the ingredients for the creamy dill sauce. Set aside.In a large bowl, gently mix the ingredients for the salmon salad. Pour 3/4 of the sauce on the salad. Gently mix.Chop the unused lettuce leaves and add 1/2 cup in the salad mixture.Put the salmon salad on the lettuce leaves and drizzle some creamy sauce on top. A fresh and delicious appetizer for the holidays!Tip:Freeze the salmon 1 hour before cutting it, it’ll make the task easier!Source: K Pour Katrine
24
5
1
5
5
Creamy dill sauce
1/2 cup (125 ml) Belsoy creamy soya
1 tsp. (5 ml) lemon zest
juice of half a lemon
1 clove of garlic chopped
1/4 cup (60 ml) fresh dill chopped
1/4 cup (60 ml) fresh chives chopped
salt & pepper
Salmon salad
1x300 g skinless salmon fillet, diced
2 avocados, sliced
1 small apple, diced
1/2 cup (125 ml) pomegranate seeds
1/3 cup (80 ml) toasted pumpkin seeds
2 tablespoon (30 ml) toasted sesame seeds
salt & pepper
24 small leave of Boston lettuce, radicchio or endive
Salmon Salad Bites
24
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME
Ingredients
-
Creamy dill sauce
-
1/2 cup
(125 ml)Belsoy creamy soya
-
1 tsp.
(5 ml)lemon zest
-
juice of half a lemon
-
1
clove of garlic chopped
-
1/4 cup
(60 ml)fresh dill chopped
-
1/4 cup
(60 ml)fresh chives chopped
-
salt & pepper
-
Salmon salad
-
1x300 g
skinless salmon fillet, diced
-
2
avocados, sliced
-
1
small apple, diced
-
1/2 cup
(125 ml)pomegranate seeds
-
1/3 cup
(80 ml)toasted pumpkin seeds
-
2 tablespoon
(30 ml)toasted sesame seeds
-
salt & pepper
-
24
small leave of Boston lettuce, radicchio or endive
Preparation
In a small pan, toast the pumpkin and sesame seeds on medium for a few minutes. Be careful not to burn them! Set aside to cool.
In a small bowl, combine the ingredients for the creamy dill sauce. Set aside.
In a large bowl, gently mix the ingredients for the salmon salad. Pour 3/4 of the sauce on the salad. Gently mix.
Chop the unused lettuce leaves and add 1/2 cup in the salad mixture.
Put the salmon salad on the lettuce leaves and drizzle some creamy sauce on top. A fresh and delicious appetizer for the holidays!
Tip:
Freeze the salmon 1 hour before cutting it, it’ll make the task easier!
Source: K Pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
