Meal Theme: No Cook / Sandwiches

Approximate Yield: 4 Servings


A nice refreshing salad topped with a lightly smoked wild sockeye salmon


5 cups Cubed baguette or ciabatta bread (cut into 1 inch cubes)
2 tablespoons Extra virgin olive oil
3⁄4 cups Small red onion (thinly sliced)
2 cups Tomatoes (chopped or halved cherry tomatoes)
2 cups 1 Medium cucumber (peeled and sliced into 1/2 moons)
1 Yellow bell pepper (cut into bite-sized pieces)
1 tablespoon Capers (drained)
1⁄4 cup Fresh basil (chopped)
12 ounces Cold smoked wild sockeye (cut into pieces)
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon Minced garlic
2 tablespoons Vinegar (white wine or moscatel)
1⁄4 cup Extra virgin olive oil
1 dash Ground black pepper (to taste)
1⁄4 teaspoon Kosher salt


Preheat the broiler. Toss bread cubes with 1 tablespoon olive oil until evenly coated. Place bread on a baking sheet in a single layer. Broil 2 minutes until bread is toasted In a large bowl, combine tomatoes, cucumbers, bell pepper, capers, and basil. Add salmon, bread, and onions. Whisk together Dijon mustard, garlic vinegar, olive oil salt and pepper in a small bowl. Add to bread mixture and toss until evenly coated. Allow salad to sit for 30 minutes for flavors to meld.

If this dish is used as an appetizer, the serving size is for 6-8 people.


Product options:
12 oz. Coho Salmon
12 oz. Sockeye Salmon
3 oz. Smoked Sockeye Salmon
3 oz. Sockeye Salmon
3 oz. Smoked King Salmon

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