Wild Candied Salmon Spinach
Salad with Warm Bacon Dressing
Made with Wild Candied Fraser River Sockeye Salmon that has been selectively harvested
and sustainably managed by BC’s First Nations.
8 cups baby spinach (7 ounces)
6 ounces hand torn Candied Salmon
1 Long English cucumber thinly sliced
4 radishes, halved and thinly sliced
2 green onions thinly sliced
WARM BACON DRESSING
3 slices bacon, cooked and crumbled
1/3 cup granulated sugar
1/3 cup red wine vinegar
1 tablespoon water
2 teaspoons cornstarch
Fry bacon until crisp.
In a small saucepan, combine the bacon drippings, sugar, vinegar, water, cornstarch, and a dash of salt. Whisk to blend.
Cook over medium heat, stirring until the sugar is dissolved and the mixture is thickened. In a large Salad bowl add spinach, cucumber, radishes and crumbled bacon. Drizzle with Warm Bacon Dressing Add hand torn Candied Salmon. Serves 4 handsomely.
For thousands of years British Columbia’s First Nations have managed this sacred resource. Now, for the first time, premium, wild BC River Salmon is available directly from these communities through the River Select Fisheries Co-operative & Organic Ocean Seafood in Vancouver BC.