1 fillet wild salmon (about 6 ounces), skin on
1 can white beans, drained and rinsed
1 medium tomato, diced
1 carrot, peeled and grated
2 cloves garlic, finely chopped
2 tbs fresh tarragon
1 tbs balsamic vinegar
1 tbs olive oil
Freshly ground black pepper
1. Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes.
2. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine.
3. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.
JCB N°69 Pinot Noir Rosé (2007)
Our Pinot Noir Rosé is rebellious, capricious, and seductive. Brilliant salmon pink. A rosé de saignée from the Russian River Valley Appellation, it is dry & complex. 2400 Bottles Produced.
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