Salmon and Grilled Vegetable Stack
A wow factor visually on the plate and a fine European flavour.
|1 can (213 g) ||Gold Seal Sockeye Salmon, drained, skin & bones removed if desired |
|1/4 cup ||non-fat sour cream |
|1 Tbsp || chopped fresh basil |
|juice of one lemon |
|6 ||eggplant slices about 1/4 inch thick, grilled |
|1 || ripe tomato, cut into 6 slices |
|6 ||slices of large bocconcini cheese |
|1 ||roasted red pepper cut into strips |
| ||olive oil for drizzling |
| ||white balsamic for drizzling |
| ||salt and pepper to taste |
Drizzle the oil and the balsamic on the plate for a beautiful presentation. Garnish with capers if desired
- In a small bowl mix sour cream with salmon, basil and lemon juice season with salt and pepper. Set aside.
- Place eggplant in the middle of the plate, than place 2 tbsp of salmon on eggplant, tomato next, bocconcini and four slices of roasted pepper.
- Drizzle extra virgin olive oil and white balsamic over each salad.
- Add salt & freshly ground pepper to taste.
Prep: 1 hour
Total: 1h 30m
|Nutritional Values |
|6 g |
|Sat Fat ||2 g |
|Carbs ||8 g |
|Protein ||13 g |
|Fibre ||3 g |
|Cholesterol ||26 mg |
|Sodium ||193 mg |
|Sugar ||3 g |
|Calcium ||135 g |
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