Wild Alaska Smoked Salmon Salad

Name: Wild Alaska Smoked Salmon Salad | Recipes | Trident Seafoods
Cook time: PT20 minutesM
Yield: 4 servings
Ingredients: 2 tablespoons lemon juice; 1 tablespoon pomegranate molasses; 1 each small garlic clove, minced; 2 teaspoons red or white wine vinegar; 2 teaspoons ground sumac; 1/2 teaspoon dried mint; 1/3 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 package Trident Seafoods® Wild-Caught Alaska Smoked Sockeye Salmon; 2 cups cherry tomatoes; 1/2 each English cucumber, halved lengthwise and thinly sliced; 4 each scallion, thinly sliced; 3 cup coarsely chopped romaine lettuce; 1 cup coarsely chopped flat-leaf parsley leaves; 3/4 cup mint leaves, coarsely chopped; 1 each pita bread, lightly toasted and broken into bite-sized pieces; Salt and freshly ground black pepper; Pomegranate arils; ground sumac

20 minutes 4 servings

This Middle Eastern-inspired chopped salad is a wonderful mixture of deliciously chopped fresh vegetables sparkling with mint and parsley. Trident Seafoods Wild Alaska Smoked Sockeye Salmon takes it from a side dish to the main attraction for a light lunch or dinner.

Dressing

2 tablespoons lemon juice
1 tablespoon pomegranate molasses
1 each small garlic clove, minced
2 teaspoons red or white wine vinegar
2 teaspoons ground sumac
1/2 teaspoon dried mint
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Salad

1/2 package Trident Seafoods® Wild-Caught Alaska Smoked Sockeye Salmon
2 cups cherry tomatoes
1/2 each English cucumber, halved lengthwise and thinly sliced
4 each scallion, thinly sliced
3 cup coarsely chopped romaine lettuce
1 cup coarsely chopped flat-leaf parsley leaves
3/4 cup mint leaves, coarsely chopped
1 each pita bread, lightly toasted and broken into bite-sized pieces
Salt and freshly ground black pepper
Pomegranate arils
ground sumac

Directions

In a small bowl, whisk together all the ingredients for the dressing. Season with salt and pepper
In a large bowl, toss together all the ingredients (except the pomegranate) with the dressing and salt and pepper. Sprinkle with the pomegranate and additional sumac and serve.