Two-Way Pesto-Presto Salad with SeaBear Ready-to-Eat Wild Salmon
Ingredients
Pesto-Presto Sockeye Salmon Salad with Tomatoes
- 1 packet SeaBear Ready-to-Eat Wild Sockeye Salmon (3.5 oz.)
- 1 handful organic lettuce (ideally a 50/50 blend)
- 3 tablespoons pesto alla genovese
- 1 organic vine-ripened tomato
- 5-6 Kalamata olives
- 1 tablespoon burrata
- 1 handful polenta crisps (or cornbread crisps, such as the ones available at Trader Joe's) ~ optional
- 1 tablespoon aged balsamic vinegar
- 2 tablespoons olive oil
Pesto-Presto Sockeye Salmon Salad with Strawberries
- 1 packet SeaBear Ready-to-Eat Wild Sockeye Salmon (3.5 oz.)
- 1 handful organic lettuce (ideally a 50/50 blend)
- 7 large organic strawberries
- 3 tablespoons pesto alla genovese
- 1 tablespoon mascarpone
- 1 tablespoon aged balsamic vinegar
- 2 tablespoons lemon-infused olive oil
Instructions
Pesto-Presto Sockeye Salmon Salad with Tomatoes
- Empty the salmon into a small bowl. Set aside.
- Rinse salad. Spin out water. Position on the center of a dinner plate.
- Wash tomato. Slice into 5-6 discs. Place wreath-like around the bed of lettuce.
- Carefully spoon the salmon on the lettuce.
- Spoon the pesto on the center of the salmon.
- Drizzle salad with olive oil and vinegar mixture.
- Crown the pesto with a dollop of burrata.
- Gingerly place an olive in the middle of each tomato.
- Decorate with polenta crisps (or cornbread crisps).
Pesto-Presto Sockeye Salmon Salad with Strawberries
- Empty the salmon into a small bowl. Set aside.
- Rinse salad. Spin out water. Position on the center of a dinner plate.
- Wash, hull and slice strawberries. Place wreath-like around the lettuce.
- Carefully spoon the salmon on the lettuce.
- Spoon the pesto on the center of the salmon.
- Drizzle salad with olive oil and vinegar mixture.
- Crown the pesto with a dollop of mascarpone
For more recipes from Jessica Volz, visit her profile on Food 52 by clicking HERE.
Author Notes: For the indecisive among us--myself included--two recipes for success are always better than one. Thanks in part to my Ligurian ancestry, pesto alla genovese has always found a way to make a grandiose appearance on my plate. With its basil-laden heart notes, pesto is a perfect pairing for more than just cheese. In fact, my favorite way to serve it is currently abed a salmon salad. As I can't decide whether I prefer it with vine-ripened tomatoes or with strawberries, I feel obliged to provide my already captivated audience with both versions.
SeaBear's Ready-to-Eat Wild Sockeye Salmon is by far the best salmon on the market to use with this recipe. It offers Omega-3 deliciousness with vacuum-sealed convenience. (PRESTO is the key word here.) Equally palatable is the fact that it's sustainable, easy to open, AND skinless and boneless. You can order a "big catch" here: https://www.seabear.com/big-catch-ready-to-eat-wild-salmon.html.
Whether you are in the mood for tomato red or strawberry blush, either shade is certain to complement your own rendition of this most palette-able and ever-so-nutritious pesto-presto dish. —Jessica Volz
Serves
1.