This recipe is adapted from one by Michel Nischan, chef at Dressing Room in Westport, Conn., and consultant to KidSafe Seafood. Some people find canned wild salmon fishier tasting than canned tuna. Adding a few generous squeezes of fresh lemon to the following recipes cuts the fishiness.
Makes 2 servings
1 7.5-ounce can boneless, skinless wild salmon, drained
2 tablespoons chopped dried cranberries
1 tablespoon chopped fresh chervil, plus more for garnish
2 tablespoons balsamic vinegar
2 1/2 teaspoons lemon zest
1/4 teaspoon Dijon mustard
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
In a medium bowl, break up salmon, add cranberries and chervil, and mix to combine.
In another medium bowl, whisk together vinegar, zest, mustard, salt and pepper. Add oil in a steady stream, whisking until blended.
Add vinaigrette to salmon mixture and toss to combine.
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