Wild Alaska Salmon, Mango and Pomegranate Salsa

Wild Alaska Salmon, Mango and Pomegranate Salsa
 
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This recipe was uploaded
by Alaska Seafood

 
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Ingredients

Ingredients
Method
 
  • 1 x 213g can red or pink wild Alaska salmon
  • 1 pomegranate
  • 1 ripe mango, peeled, pitted and finely chopped
  • ¼ cucumber, deseeded and finely chopped
  • 1 green chilli, deseeded and thinly sliced
  • Finely grated zest and juice of 1 lime
  • 1 tbsp chopped fresh mint
  • Pinch of salt and caster sugar
• Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks

• Halve the pomegranate and scoop the seeds into a bowl. Add the mango, cucumber, chilli, lime zest and juice and mint. Season with a pinch of salt and sugar, then gently stir in the salmon chunks

• Serve in separate spoons, in chicory leaves or in tiny tartlets

Cook's tip: For a milder version, leave out the chilli and mix in 2 tbsp of Greek-style natural yogurt.

Wild Alaska Salmon, Mango and Pomegranate Salsa

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This recipe was uploaded by Alaska Seafood

 
 
Serves 6 - 8

Method


• Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks

• Halve the pomegranate and scoop the seeds into a bowl. Add the mango, cucumber, chilli, lime zest and juice and mint. Season with a pinch of salt and sugar, then gently stir in the salmon chunks

• Serve in separate spoons, in chicory leaves or in tiny tartlets

Cook's tip: For a milder version, leave out the chilli and mix in 2 tbsp of Greek-style natural yogurt.
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