Two-Way Pesto-Presto Salad with SeaBear Ready-to-Eat Wild Sockeye Salmon

October 11, 2018

Author Notes: For the indecisive among us--myself included--two recipes for success are always better than one. Thanks in part to my Ligurian ancestry, pesto alla genovese has always found a way to make a grandiose appearance on my plate. With its basil-laden heart notes, pesto is a perfect pairing for more than just cheese. In fact, my favorite way to serve it is currently abed a salmon salad. As I can't decide whether I prefer it with vine-ripened tomatoes or with strawberries, I feel obliged to provide my already captivated audience with both versions.

SeaBear's Ready-to-Eat Wild Sockeye Salmon is by far the best salmon on the market to use with this recipe. It offers Omega-3 deliciousness with vacuum-sealed convenience. (PRESTO is the key word here.) Equally palatable is the fact that it's sustainable, easy to open, AND skinless and boneless. You can order a "big catch" here: https://www.seabear.com/big-catch-ready-to-eat-wild-salmon.html.

Whether you are in the mood for tomato red or strawberry blush, either shade is certain to complement your own rendition of this most palette-able and ever-so-nutritious pesto-presto dish.
Jessica Volz

Serves: 1
Prep time: 10 min
Cook time: 5 min

Ingredients

Pesto-Presto Sockeye Salmon Salad with Tomatoes

  • 1 packet SeaBear Ready-to-Eat Wild Sockeye Salmon (3.5 oz.)
  • 1 handful organic lettuce (ideally a 50/50 blend)
  • 3 tablespoons pesto alla genovese
  • 1 organic vine-ripened tomato
  • 5-6 Kalamata olives
  • 1 tablespoon burrata
  • 1 handful polenta crisps (or cornbread crisps, such as the ones available at Trader Joe's) ~ optional
  • 1 tablespoon aged balsamic vinegar
  • 2 tablespoons olive oil

Pesto-Presto Sockeye Salmon Salad with Strawberries

  • 1 packet SeaBear Ready-to-Eat Wild Sockeye Salmon (3.5 oz.)
  • 1 handful organic lettuce (ideally a 50/50 blend)
  • 7 large organic strawberries
  • 3 tablespoons pesto alla genovese
  • 1 tablespoon mascarpone
  • 1 tablespoon aged balsamic vinegar
  • 2 tablespoons lemon-infused olive oil
In This Recipe

Directions

Pesto-Presto Sockeye Salmon Salad with Tomatoes

  1. Empty the salmon into a small bowl. Set aside.
  2. Rinse salad. Spin out water. Position on the center of a dinner plate.
  3. Wash tomato. Slice into 5-6 discs. Place wreath-like around the bed of lettuce.
  4. Carefully spoon the salmon on the lettuce.
  5. Spoon the pesto on the center of the salmon.
  6. Drizzle salad with olive oil and vinegar mixture.
  7. Crown the pesto with a dollop of burrata.
  8. Gingerly place an olive in the middle of each tomato.
  9. Decorate with polenta crisps (or cornbread crisps).

Pesto-Presto Sockeye Salmon Salad with Strawberries

  1. Empty the salmon into a small bowl. Set aside.
  2. Rinse salad. Spin out water. Position on the center of a dinner plate.
  3. Wash, hull and slice strawberries. Place wreath-like around the lettuce.
  4. Carefully spoon the salmon on the lettuce.
  5. Spoon the pesto on the center of the salmon.
  6. Drizzle salad with olive oil and vinegar mixture.
  7. Crown the pesto with a dollop of mascarpone.

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