Drain and flake salmon*. Cut tomatoes in half across the middle and remove the core and seeds. Whisk together the olive oil, mustard, and vinegar until well blended. Stir in parsley or watercress. Toss together salmon, rice and corn in a mixing bowl. Toss with dressing to coat. Place tomato halves on a serving plate and fill with salmon mixture. Makes 4 servings.
*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
Check out Coal Point’s Seafood Selection
Return to Coal Point Seafood’s Homepage
Return to Alaska Canned Salmon Recipes
Return to Alaska Seafood Recipes Main Page
If you have any questions about Alaska seafood write to ASMI at:
Info@AlaskaSeafood.org