Light Salmon & Sweet Cucumber Salad
30 Min Serves 4
- 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
Pink Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is protein-packed and flavour-filled. It's also a natrual source of omega-3 and incredibly versatile, perfect for elevating everything from salad to fishcakes.
To prepare our Salmon Salad Recipe 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.
For more information on all our Salmon Recipes please click here.
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