TRADITIONAL FATTOUSH SALAD WITH SMOKED SOCKEYE SALMON


COOKING TIME 20 mins	SERVES 6	CHEF's PHOTO

If you believe in balance and deliciousness, here’s one of Registered Dietitian Shahzadi Devje’s family favorites: traditional fattoush salad with smoked sockeye salmon.


COOKING TIME 20 mins	SERVES 6	RECIPE BY Shahzadi Devje

If you believe in balance and deliciousness, here’s one of Registered Dietitian Shahzadi Devje’s family favorites: traditional fattoush salad with smoked sockeye salmon.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed. Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein, and a variety of vitamins and minerals.

DID YOU KNOW?

Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.

Wild Alaskan salmon are harvested by nets (drift and set gillnets, purse seine), trolling and fishwheels. Trolling is fishing by drawing a baited line or lure behind a boat. A fishwheel operates much like a water-powered mill wheel: fish travelling upstream are caught in baskets on the wheel, then transferred into a holding tank.

The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two meters to cross obstacles in rivers.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the salad:
2 pkg (150g each) MSC certified frozen President's Choice Smoked Wild Sockeye Salmon, thawed and torn into bite-size pieces
1 large whole-grain pita bread (about 75g), cut into 1 1/2-inch (4cm) squares
1 t (5ml) olive oil
2 vine-ripened tomatoes, chopped
1 head romaine lettuce, cored, chopped, and washed (~10 c/2.5l)
Half red onion, thinly sliced
1 c (250ml) lightly packed fresh parsley, finely chopped
1/2 cup (125ml) lightly packed fresh mint, finely chopped

For the dressing:
2 cloves garlic, finely grated or pressed
1/3 c (83ml) olive oil
1/4 cup (60ml) fresh lemon juice
1 T + 1/2 t (17ml) ground sumac
1/2 t (2ml) each salt and black pepper

Nutrition Information
3 servings (4 cups per serving)

Calories: 450 kcal
Total Fat (g): 30 g
Cholesterol: 50 mg
Sodium: 480 g
Total Carbs: 31 grams
Fibers: 10g
Sugars: 7 g
Protein: 20 g

Let's cook!

STEP 1

Preheat oven to 350ºF (180ºC).

STEP 2

Prepare the dressing: Whisk together garlic, ⅓ cup (83 mL) oil, the lemon juice, sumac, salt, and black pepper in large bowl. Set aside.

STEP 3

Arrange pita in pile on baking sheet; drizzle 1 tsp (5 mL) oil over top and toss to coat. Spread in single layer. Bake for 5 minutes or until golden brown.

STEP 4

Meanwhile, add PC salmon, tomatoes, lettuce, red onion, parsley, and mint to bowl with dressing. Toss to coat. Add pita and toss to combine.

TIP

You can make the dressing ahead and toss with the salad just before serving. Simply combine all dressing ingredients in a large mason jar, cover tightly with lid, and shake well. Refrigerate until needed, and shake just before using.