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Nasturtium Salmon Salad Castle Marne Bed and Breakfast Denver, Colorado

Nasturtium Salmon Salad - - Castle Marne Bed and Breakfast - Denver, Colorado

Ingredients:

4 C. packed greens including spinach, iceberg, leaf lettuce, etc.

1 can (14.75 oz.) Alaska pink salmon

3 T. olive oil

½ C. chopped onion

6 T. nasturtium vinegar or red wine vinegar

2 T. water

1 tsp. sugar

1 tsp. dried, crushed red chilis

1 T. olive oil

2 tsp. Dijon mustard

Salt and pepper to taste

12-14 fresh nasturtium blossoms

Fresh basil sprigs for garnish

Place greens in a large bowl and chill. Heat olive oil in skillet over medium heat and sauté onions until translucent. Add vinegar, water, sugar, and chilies and bring to a boil. Let cool. Mix olive oil and Dijon into a paste. Add to onion mixture. Add salt and pepper to taste. Add salmon chunks and stir carefully, then chill.

To serve, toss with salad greens. Garnish with fresh nasturtium blossoms and basil sprigs. Serves 4.

Variation:  1 lb. of spicy Italian sausage may be substituted for the salmon

Nasturtium Salmon Salad Castle Marne Bed and Breakfast Denver, Colorado

 

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