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Salmon Salad Boats

Serves 12, two boats per serving


    Salmon Salad Boats

    This recipe captures all the bright and fresh appeal of a salad in a pretty, portable bite. If you’d like to keep this appetizer vegetarian, simply forgo the salmon and stir in 1 1/2 cups (350 mL) cooked chickpeas or white beans.


    Pair with Pear and Thyme Fizz!


    Salmon Salad Boats


    • 2 1/2 cups (625 mL) water
    • 1 cup (250 mL) dry white wine
    • 2 fresh thyme sprigs
    • 10 oz (285 g) fresh wild salmon fillet
    • 6 Tbsp (90 mL) plain Greek yogurt
    • 1 Tbsp (15 mL) Dijon mustard
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) liquid clover honey or maple syrup
    • 1 tsp (5 mL) fresh lemon zest
    • 1 1/2 Tbsp (22 mL) freshly squeezed lemon juice
    • 1/2 tsp (2 mL) salt
    • 1/8 tsp (0.5 mL) freshly ground black pepper
    • 2 medium pears, julienned
    • 3/4 cup (180 mL) diced celery
    • 1/3 cup (80 mL) flat-leaf parsley, chopped
    • 1/3 cup (80 mL) chopped red onion
    • 24 Belgian endive leaves, from about 5 heads of endive
    • 1/3 cup (80 mL) toasted sliced almonds


    Per serving:

    • calories175
    • protein10g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates17g
      • sugars6g
      • fibre9g
    • sodium196mg



    In medium saucepan, bring water, wine, and thyme to a bare simmer over medium heat. Add salmon, skin side down, and reduce heat to low. Poach salmon until cooked through, about 10 minutes. Remove salmon to plate and let cool. Discard poaching liquid. Once cool, remove skin from salmon and break into large chunks. Set aside.


    In large bowl, whisk together yogurt, mustard, olive oil, honey, lemon zest and juice, salt, and pepper. Add pears, celery, parsley, and onion. Gently toss everything together until well combined.


    To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon and almonds. Serve.


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    This recipe is part of the Holiday Cocktail Party collection.



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