Wild Alaska Salmon, Mango and Pomegranate Salsa

Alaska Seafood

Wild Alaska Salmon, Mango and Pomegranate Salsa

SERVES: 6-8

METHOD

Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks

Halve the pomegranate and scoop the seeds into a bowl. Add the mango, cucumber, chilli, lime zest and juice and mint. Season with a pinch of salt and sugar, then gently stir in the salmon chunks

Serve in separate spoons, in chicory leaves or in tiny tartlets

RECIPE TIPS

For a milder version, leave out the chilli and mix

INGREDIENTS:

• 1 x 213g can red or pink wild Alaska salmon
• 1 pomegranate
• 1 ripe mango, peeled, pitted and finely chopped
• ¼ cucumber, deseeded and finely chopped
• 1 green chilli, deseeded and thinly sliced
• Finely grated zest and juice of 1 lime
• 1 tbsp chopped fresh mint
• Pinch of salt and caster sugar

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