Wild Salmon & Blueberry Salad

Wild blueberries grace the banks of many of Alaska’s 600,000 miles of streams and rivers. Those streams and rivers are key to the life of wild salmon. Spawning salmon, with a sense of smell reportedly 30,000 times that of humans, must smell those blueberries lining the bank of their natal stream. Wild blueberries & wild salmon—it is pure food poetry from the beginning to this delicious end.

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Course: Salad

Cuisine: American

Keyword: Alaska, blueberry, Canned Salmon, Salad, salmon

Ingredients

Salad

• 7.5 oz ThinkPink and/or Redhead wild Alaska salmon drained and chunked
• 1/2 tbsp olive oil
• salt & pepper to taste
• 1 head romaine lettuce chopped or torn into bite sized pieces
• 2 cups blueberries fresh (freshly thawed will work fine too)
• 1 cup pecans roughly chopped (slivered almonds may be substituted)
• 2/3 cup red onion diced
• 1/2 cup blue cheese (feta cheese may be substituted)

Lemon Dijon Vinaigrette

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp lemon juice
• salt & pepper to taste

Instructions

• Combine salad ingredients in a large bowl.
• In separate bowl, whisk together the Lemon Dijon Vinaigrette ingredients.
• Toss the salad with the Lemon Dijon Vinaigrette.

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