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Salmon Salad Bites https://www.metro.ca/userfiles/image/recipes/bouchee-salade-saumon-10655.jpg PT20M PT00M PT20M
In a small pan, toast the pumpkin and sesame seeds on medium for a few minutes. Be careful not to burn them! Set aside to cool.In a small bowl, combine the ingredients for the creamy dill sauce. Set aside.In a large bowl, gently mix the ingredients for the salmon salad. Pour 3/4 of the sauce on the salad. Gently mix.Chop the unused lettuce leaves and add 1/2 cup in the salad mixture.Put the salmon salad on the lettuce leaves and drizzle some creamy sauce on top. A fresh and delicious appetizer for the holidays!Tip:Freeze the salmon 1 hour before cutting it, it’ll make the task easier!Source: K Pour Katrine
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Creamy dill sauce 1/2 cup (125 ml) Belsoy creamy soya 1 tsp. (5 ml) lemon zest juice of half a lemon 1 clove of garlic chopped 1/4 cup (60 ml) fresh dill chopped 1/4 cup (60 ml) fresh chives chopped salt & pepper Salmon salad 1x300 g skinless salmon fillet, diced 2 avocados, sliced 1 small apple, diced 1/2 cup (125 ml) pomegranate seeds 1/3 cup (80 ml) toasted pumpkin seeds 2 tablespoon (30 ml) toasted sesame seeds salt & pepper 24 small leave of Boston lettuce, radicchio or endive
Salmon Salad Bites

Salmon Salad Bites

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24
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Creamy dill sauce
  • 1/2 cup
    (125 ml)
    Belsoy creamy soya
  • 1 tsp.
    (5 ml)
    lemon zest

  • juice of half a lemon
  • 1
    clove of garlic chopped
  • 1/4 cup
    (60 ml)
    fresh dill chopped
  • 1/4 cup
    (60 ml)
    fresh chives chopped

  • salt & pepper

  • Salmon salad
  • 1x300 g
    skinless salmon fillet, diced
  • 2
    avocados, sliced
  • 1
    small apple, diced
  • 1/2 cup
    (125 ml)
    pomegranate seeds
  • 1/3 cup
    (80 ml)
    toasted pumpkin seeds
  • 2 tablespoon
    (30 ml)
    toasted sesame seeds

  • salt & pepper
  • 24
    small leave of Boston lettuce, radicchio or endive
Imprimer ma sélection

Preparation

In a small pan, toast the pumpkin and sesame seeds on medium for a few minutes. Be careful not to burn them! Set aside to cool.

In a small bowl, combine the ingredients for the creamy dill sauce. Set aside.

In a large bowl, gently mix the ingredients for the salmon salad. Pour 3/4 of the sauce on the salad. Gently mix.

Chop the unused lettuce leaves and add 1/2 cup in the salad mixture.

Put the salmon salad on the lettuce leaves and drizzle some creamy sauce on top. A fresh and delicious appetizer for the holidays!

Tip:

Freeze the salmon 1 hour before cutting it, it’ll make the task easier!

Source: K Pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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