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Wild Sockeye Salmon and Warm Vegetable Salad

Among other vegetables, today's recipe features artichokes. The ancient Egyptians placed great value on this once-exotic vegetable, which the Greeks and Romans employed as a digestive aid.

In fact, artichoke possesses clinically proven choleretic (bile stimulating) and digestion-enhancing powers that make artichoke extract popular in Europe for mild indigestion.

Likewise, extracts of the vegetable have proven highly beneficial in clinical trials of irritable bowel syndrome (IBS).

Artichoke extract has also been shown to lower cholesterol and triglyceride levels significantly, probably because it blocks synthesis and promotes elimination of cholesterol. And in test tube studies, artichoke flavonoids prevent LDL-cholesterol oxidation, which typically reduces the risk of cardiovascular disease.

In several European countries, artichoke extracts are prescription drugs for liver disorders. In animal studies, the flavonoid antioxidants in artichoke leaf extract reverse damage done by harmful chemicals in liver cells.

But the best way to benefit from artichoke is to enjoy it regularly as a delicious food!

Note: If you're not keen on artichokes, use mushrooms instead.

Wild Sockeye Salmon and Warm Vegetable Salad

Serves 4

2 cans (7.5 oz or 6.5 oz) Sockeye Salmon traditional pack or 2 cans (6.5 oz) skinless-boneless Sockeye Salmon
3 tablespoons organic extra virgin olive oil
2 shallots, sliced
12 cherry tomatoes, halved
9 oz roasted peppers in brine, drained
6 oz grilled artichokes in brine or oil, drained (non-grilled are fine, too)
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
Sea salt and organic black pepper
1 pound mixed greens, such as rocket (arugula), watercress, and spinach

  • Drain the Salmon, discarding the liquid. Remove any skin and bones, if desired, and break the salmon into large chunks with a fork.

  • Heat 1 tablespoon of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through.

  • Make the dressing by whisking together the remaining olive oil, lemon zest, lemon juice and mustard. Season with salt and pepper.

  • Share the salad leaves between 4 plates. Gently stir the Salmon chunks through the vegetables, and then divide between the plates. Drizzle with the dressing and serve at once.

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