Serves 4
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
4 tbsp olive oil
1 medium aubergine, finely chopped
1 small onion, finely chopped
1 garlic clove, crushed
2 tbsp red wine vinegar
2 tsp dark or light muscovado sugar
4 medium tomatoes, chopped
2 tbsp freshly chopped mint
50 g (2 oz) green or black olives
1 x 400 g can mixed beans, rinsed and drained
a handful of baby spinach, rocket or watercress
50 g (2 oz) feta cheese, crumbled (optional)
To Garnish:
Mint leaves
1. Drain the salmon, discarding the liquid. Remove the skin and bones, then flake the salmon into large chunks. Set aside
2. Heat the olive oil in a frying pan and add the aubergines, onion and garlic. Fry gently for about 8 - 10 minutes until softened and cooked. Tip into a large salad bowl and sprinkle with the vinegar and sugar. Toss together and leave to cool
3. Stir in the tomatoes, mint, olives and mixed beans. Gently fold in the spinach, rocket or watercress leaves. Season, then add the salmon chunks, stirring them through gently to avoid breaking them up. Sprinkle with feta cheese (if using) then serve, garnished with mint leaves
Cook’s Tip: If you’re not keen on aubergine, you could use 300 g (10 oz) of chopped closed cup mushrooms instead