Recipes
Salmon Pouch, Beet & Potato Supper Salad
Uses: salmon pouch, potatoes, beets, romaine, lemon, feta
Ingredients:
- 3 to 4 ounces salmon pouch
- 1 medium red bliss potato
- 1/4 cup sliced beets
- 1 to 2 cups chopped romaine
- 1 tablespoon feta cheese
- 1 to 2 teaspoons lemon juice
Instructions:
- Scrub the potato and cut into bite-size pieces. Simmer in water until fork-tender, about 15 to 18 minutes.
- Drain and toss the warm potato with lemon juice, black pepper, and oregano.
- Chop romaine and place it in a dinner bowl.
- Add potatoes, beets, and flaked salmon pouch.
- Sprinkle with feta and finish with extra lemon juice.
- Serve while the potatoes are warm or room temperature.
Good for: A satisfying but lighter dinner inspired by fish-and-potato salads.
Optional: Add olives, radishes, or avocado.