In the northern hemisphere, at least, there has been no denying that the past month or so has definitely fulfilled the requirements of being Summer. We've had a fair run of 30-degree-plus days around here, which while thoroughly enjoyed by people like me (who pretty much freeze year round) can be a bit oppressive when they're on the more muggy side of things. Some days even the thought of eating is too much, let alone firing up the stove, oven or grill to cook something. Smoothies, ice cream and freezies cool you off for a little while, but don't really give you sustenance to keep enjoying the weather. Sometimes, you need a no-cook meal.
This month for Recipe Redux, we're beating that heat with “no cook meals” with all the fresh goodness of in-season herbs and vegetables. Without cooking them, their pure characteristics shine through and their flavours are bright and strong! I chose to toss together a simple, crisp salad full of sweet and spicy elements and topped with one of my family's favourite fish - salmon.
I used a pouched variety of wild pink salmon so I didn't have to fire up the grill, although ideally a freshly cooked fillet would have graced the plate. While the texture changes with pre-packaged fish (some would say suffers), it still has the goodness of the fresh fish it's made from, and its hard to argue with convenience. Canned salmon's a great option too, especially sockeye with the bones for extra calcium! If you're worried about the mercury in canned fish, tests by the FDA tests found the mercury content in albacore (tuna) to be 35x greater than canned salmon's!
What is the Recipe ReDux?
Maple - Dijon Salmon Salad
3 tbsp maple syrup
dash hot sauce
2 tbsp rice vinegar
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1/4 tsp salt
1/2 tsp coarse ground black pepper
1/4 tsp garlic powder
1 minced egyptian onion bulb (or 1/2 tbsp minced shallot)
50g radicchio, sliced
3 1/2 cups shredded lettuce
1/4 red onion, sliced thinly
1 (5-oz) Bumble Bee® Premium Pink Salmon Skinless & Boneless Pouch
- For dressing, whisk together the maple syrup, hot sauce, rice vinegar, balsamic vinegar, Dijon, salt, pepper and minced Egyptian onion (or shallot).
- Toss the radicchio and lettuce together in a bowl.
- Top with sliced onion and salmon.
- Drizzle with dressing and serve.
Amount Per Serving
Total Fat: 4.2 g
Cholesterol: 71.3 mg
Sodium: 927.1 mg
Total Carbs: 58.9 g
Dietary Fiber: 4.2 g
Protein: 36.7 g