Salmon & Sweet Cucumber Salad
Crisp, crunchy cucumber with succulent wild salmon.
Toss the cucumber, sugar and vinegar together and season well with salt and pepper.
Put the John West Salmon into a bowl and break up with a fork, season to taste and add the dill.
Mix the cucumber and salmon together and serve.
- 1 can John West Pink Salmon (213g), drained - remove skin and bones if preferred
- 1/2 a cucumber, diced into 1cm pieces
- 1 tsp brown sugar
- 1 tbs white wine vinegar
- 1 tbs chopped fresh dill (optional)
- A handful of mixed salad leaves
- Salt and pepper
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