Salmon Salsa
Makes 24 servings, 4 oz. each
Recipe from Alaska Seafood Marketing Institute (ASMI)
1 3.3 lb. pouch or 64 oz. can red or pink Alaska Salmon,
drained (for canned, remove skin and bones)
2 cups red onion, chopped
2 cups cucumber, seeded and chopped
4 cups tomatoes, medium, seeded and finely chopped
1/2 cup fresh parsley or cilantro, chopped
2 tsp. jalapeño pepper, finely chopped
1/2 cup lemon juice
1/2 cup olive oil
Salt and freshly ground black pepper, as needed
Tortilla chips or 8" flour tortillas
In large bowl, gently break drained salmon into large chunks. In a separate bowl, combine red onion, cucumber, tomatoes, parsley or cilantro and jalapeño. Stir in lemon juice and olive oil; add salmon chunks. Season with salt and pepper. Place in serving bowl.
To serve: Portion 1/2 cup per plate. Serve with tortilla chips as dip.
Tips: Use fresh 8" flour tortillas to make tortilla rolls or wraps. Slice into pieces. For lower heat level, remove seeds from jalapeño before adding to salsa mixture.