Fiesta Thyme Salad with SeaBear Ready-to-Eat Wild Sockeye Salmon

October 4, 2018

Author Notes: While living in a quaint Scottish town on the edge of the North Sea, the adverse weather quickly prompted me to abandon my attempts at golf, redirecting my handiwork to projects that were more gastronomically inclined. As a Denver-born pescetarian, I could not help but develop an insatiable craving for all things salmon. Its versatility and nuanced flavor astounded me. Whenever I faced a roadblock while writing about my doctoral research, recipes involving salmon pleasantly usurped my thoughts, curing waves of trepidation about footnotes à la gravlax. Now that's my kind of hole-in-one...

When I moved back to Colorado, I didn't know how I could cope. After all, the Highlands of Denver are not known for fresh fish. I knew I would have to look elsewhere for my dietary staple. Thanks to the World Wide Web, I came across SeaBear Wild Salmon out of the Pacific Northwest. The company, named after a Native American legend, dates back to 1957. Their commitment to quality and sustainability sets them apart as a leader in the global push to achieve the Sustainable Development Goals. SeaBear's Ready-to-Eat Wild Sockeye Salmon offers Omega-3 deliciousness with vacuum-sealed convenience. Equally palatable is the fact that it's easy to open AND skinless and boneless. SeaBear's Ready-to-Eat Wild Sockeye Salmon is, after all, the product that inspired what is, in my humble opinion, one of the best salmon salads out there--from sea to shining sea.

(P.S. You can order a "big catch" here: https://www.seabear.com/big-catch-ready-to-eat-wild-salmon.html)
Jessica Volz

Serves: 1
Prep time: 10 min
Cook time: 10 min

Ingredients

  • 1 packet SeaBear Ready-to-Eat Wild Sockeye Salmon (3.5 oz.)
  • 1 handful organic baby red butter lettuce
  • 1 organic avocado (ripe but not overly so)
  • 1 large vine-ripened organic tomato
  • 1 teaspoon Dijon mustard (such as Maille or Sir Kensington's)
  • 1 splash aged balsamic vinegar
  • 1 splash lemon-infused olive oil (Oliviers & Co. puts out an excellent one)
  • 1 pinch dried French thyme
  • 1 pinch Maldon sea salt
  • 1 tablespoon soft goat cheese (the kind that comes in a small tub)
In This Recipe

Directions

  1. Wash tomato and slice in thin discs using a sharp knife. Set aside.
  2. Wash avocado, cut in half longitudinally and remove pit. Slice as neatly as possible before scooping out. Set aside.
  3. Rinse lettuce and spin out water. Pile neatly on the center of a plate.
  4. Alternate the avocado and tomato slices in wreath-like fashion around the lettuce.
  5. Empty contents of a Ready-to-Eat Wild Sockeye Salmon pouch in a bowl and then spoon gingerly on the bed of lettuce.
  6. To make the lemon-thyme vinaigrette, mix together Dijon mustard, vinegar, lemon-infused olive oil and French thyme, adjusting the proportions to taste. Drizzle on the salad and salmon.
  7. Crown the salmon with a generous dollop of soft goat cheese.
  8. Sprinkle Maldon sea salt on the sliced avocado and tomato.
  9. Enjoy!

More Great Recipes:
Salad|American|Seafood|Fall|Gluten-Free|Entree

Reviews (1) Questions (0)

1 Review

Author Comment
Jessica V. October 4, 2018
I thought you would enjoy this recipe @Amanda Hesser, @Merrill Stubbs and @Kristen Miglore!