Due to fishing restrictions, our beloved local salmon
is priced too dear for the likes of my pocketbook this year, so I’ve had to turn to canned salmon to satisfy my cravings.
I always thought of canned salmon as that oily stuff with the bones and skin that my mom would mix up with mayonnaise to make a dip. Even though I actually kind of like the bones and skin and they are really good for you, they hardly make for an elegant presentation. Luckily a few good quality brands of canned salmon have been showing up in specialty and gourmet shops lately. Canned salmon is almost always wild, not farmed, is reasonably priced comparative to fresh wild salmon and handy to have around. Read about the characteristics of some of the different brands of canned salmon here.
Here’s a salad that can be put together very quickly. Leftovers are great for lunch the next day.
Warm Potato and Salmon Salad
Serves two generously
1 pound small potatoes, cut into quarters
1 pound green beans, trimmed
1 7 oz. can wild salmon (I used Wildcatch brand)
1 small, red onion, diced
2 tablespoons chopped parsley
Your favorite light vinaigrette (I usually whisk up a simple one with shallots, Champagne vinegar and Dijon mustard)
Salt and pepper to taste
Bring a pot of salted water to a boil. Add the potatoes and cook until tender. Remove with a slotted spoon, reserving the hot water for the beans. Place the drained potatoes in a medium bowl. Add the green beans to the boiling water and cook until crisp-tender. Drain and pat dry. Add the beans to the potatoes along with the salmon, red onion, parsley and salt and pepper to taste. Add vinaigrette, toss and serve immediately over a bed of butter lettuce. The warm potatoes will soak up the flavor of the dressing.
Possible variations: Add capers or avocado, roasted beets, shaved fennel, thinly sliced radishes or whatever seasonal vegetables you have around that seem appropriate. You could also toss baby arugula into the salad rather than serving on a bed of lettuce.