Recipes
Salmon Pouch, Potato & Romaine Lemon Salad
Uses: salmon pouch, red bliss potatoes, romaine, radishes, lemon
Ingredients:
- 3 to 4 ounces salmon pouch
- 1 medium red bliss potato
- 1 to 2 cups chopped romaine
- 2 to 3 radishes, sliced
- 1 to 2 teaspoons lemon juice
- 1 teaspoon oil or a small margarine packet, optional
Instructions:
- Scrub the potato and cut it into bite-size pieces. Place in a small pot, cover with water, and simmer until fork-tender, about 15 – 18 minutes.
- Drain the potato and let it cool slightly. Toss with lemon juice, black pepper, and a little oil or melted margarine if available.
- Chop the romaine and slice the radishes.
- Place romaine in a bowl and top with warm or cooled potatoes.
- Open the salmon pouch, flake the salmon into large pieces, and place on top.
- Finish with extra lemon juice and black pepper.
Why it works: The potatoes make it satisfying, while romaine, radishes, and lemon balance the richness of the salmon.
Optional: Add beets or olives for a more colorful salad.