Serves 2
1/2 C. chopped, seeded tomato (peeled if you wish)
1/3 C. chopped Maui onion or other sweet onion
1/4 C. sliced green onions
1 Tbs. vegetable oil
1 Tbs. fresh lemon juice
3 oz smoked salmon, skinned and boned.
Salad greens
Combine first five ingredients in medium bowl. Stir to
blend. Mix in salmon. Season to taste with salt and
pepper. Cover salad and refrigerate until well
chilled, about 2 hours.
Arrange greens on two plates. Divide salmon mixture
between plates. ~ SS
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Originally published August 9th, 2004 on Fly Anglers Online by Sarah Sanford.