Friday, October 12, 2012

Italian Salmon Salad


This will serve 4 people or 2 really hungry adults like me and my partner.I'm not completely sure why we decided to call it Italian. The only reason the name fit was due to the olives and olive oil.

Ingredients
3 Tomatoes - chopped into small cubes
1/2 large cucumber - thinly sliced
1/2 can of corn - drained
1 whole lettuce bunch - diced
1 jar of olives - sliced into halves
100-200 g of salmon - diced into thin and narrow slices
1 whole red onion - diced
Dill - about 3 branches finely chopped
Salt - to taste
Cracked pepper - to taste

Salad Dressing
1 part olive oil : 2 part vinegar, and a dash of lime juice.


Combine all the ingredients together in a large bowl and pour in the salad dressing. You can vary the mount of dressing to suit. You just need enough to coat all of the salad. The vinegar will actually slightly cook the salmon, giving it a tingly, vinegary taste. The salad is best eaten instantly after it is made while it is fresh. However if you keep it in a fridge over night you will find that all of the flavours have fused together and everything taste even better. I would not let it sit in the fridge for more than 1 day because all the ingredients will completely loose all their crunchiness. 

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