Wild Alaska Salmon Superbowl Salad
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 1 head broccoli, broken into small florets
• 2 large carrots
• 2 oranges
• 1 pomegranate
• 2 tbsp walnut or toasted sesame oil
• Salt and freshly ground black pepper
• 50g (2oz) seed and nut mix, lightly toasted
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the broccoli in lightly salted boiling water for about 4 to 5 minutes, until just tender. Drain well and rinse with cold water to cool quickly.
Peel the carrots, then continue to use the peeler to pare the carrots into thin strips. Put them into a salad bowl with the broccoli.
Peel the oranges using a sharp, serrated knife, removing all the peel and pith. Cut into segments, removing all the membrane. Do this over the salad bowl to catch all the juice.
Add the pomegranate seeds, walnut or sesame oil and salmon to the salad bowl. Season lightly, then toss together gently. Serve, sprinkled with the toasted seed and nut mix.
Cook’s tip: If using separate nuts and seeds, try a combination of sesame, sunflower and pumpkin seeds mixed with flaked almonds.