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Salmon and Grilled Vegetable Stack

A wow factor visually on the plate and a fine European flavour.

1 can (213 g) Gold Seal Sockeye Salmon, drained, skin & bones removed if desired
1/4 cup non-fat sour cream
1 Tbsp chopped fresh basil

juice of one lemon
6 eggplant slices about 1/4 inch thick, grilled
1 ripe tomato, cut into 6 slices
6 slices of large bocconcini cheese
1 roasted red pepper cut into strips
  olive oil for drizzling
  white balsamic for drizzling
  salt and pepper to taste
  • Chef's Tips

    Drizzle the oil and the balsamic on the plate for a beautiful presentation.  Garnish with capers if desired


    1. In a small bowl mix sour cream with salmon, basil and lemon juice season with salt and pepper.  Set aside.
    2. Place eggplant in the middle of the plate, than place 2 tbsp of salmon on eggplant, tomato next, bocconcini and four slices of roasted pepper. 
    3. Drizzle extra virgin olive oil and white balsamic over each salad.
    4. Add salt & freshly ground pepper to taste.
  • YIELD:

    Serves 6


    Prep: 1 hour
    Total: 1h 30m

    Nutritional Values
    6 g
    Sat Fat 2 g
    Carbs 8 g
    Protein 13 g
    Fibre 3 g
    Cholesterol 26 mg
    Sodium 193 mg
    Sugar 3 g
    Calcium 135 g


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