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Try serving this simple salad with slices of brown rye bread and light cream cheese for spreading.
Smoked Wild Alaska Sockeye, Avocado, and Fennel Salad
8 oz cold-smoked wild Alaska salmon
6 oz mixed salad leaves
1 bulb fennel, finely sliced
1 medium avocado, peeled, pitted and sliced
1 small red onion, finely sliced
4 tablespoon extra virgin olive or macadamia nut oil
2 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon freshly chopped chives
Share the salad leaves between four serving plates and top with the sliced fennel, avocado and red onion. Arrange the smoked salmon on top of the salads.
To make the dressing, whisk together the avocado oil or olive oil, lemon juice, Dijon mustard and chives. Season with salt and pepper, then sprinkle over the salads. Serve at once.