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E. Marie from Alaska Heritage Cookbook
We hardly ever have leftover salmon ... however, this is a great way to serve it cold ... it is utterly delicious served with sourdough rolls. A wonderful lunch or dinner when the weather is hot!
Flake the salmon into a bowl in large chunks, discard any skin or bone. Add the zucchini, cashews & green onion, toss gently.
Stir together the yogurt & chutney. Arrange the melon and grape clusters on 4 chilled plates. Mound the salmon mixture over the melon quarters, top with the yogurt-chutney mixture.