Recipe: Wild Alaska Salmon And Avocado Baguette With Tomato And Cucumber Salsa

This delicious baguette is a wonderful variation of the classic salmon and cucumber sandwich – a perfect lunchtime meal to enjoy on a summer’s day. Simply add lemon juice and black pepper to the drained canned Alaska salmon, split a small baguette in two and top with sliced avocado and the salmon. Then mix together chopped tomatoes, cucumber, spring onions and coriander to make the salsa, and spoon this on top of the salmon, placing the other half of the baguette in place.

Alaska salmon are wild and sustainable. They swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help to maintain a healthy heart as part of a balanced diet.

For delicious, natural and environmentally sustainable salmon look for smoked, chilled, frozen and canned wild Alaska salmon, which are all widely available. Alaska’s long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and the escapement programmes implemented during short harvest periods, wild salmon stocks in Alaska have been preserved.

Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It’s great value for money too! Wild Alaska Salmon is stocked in most supermarkets, look for the words ‘USA SALMON’ or ‘ALASKA SALMON USA’ on the label or stamped on the lid of Your Favourite Brand of pink or red canned salmon.

Wild Alaska Salmon And Avocado Baguette With Tomato And Cucumber Salsa
Serves 4

1 x 416g can red or pink wild Alaska salmon
Juice of ½ lemon
Freshly ground black pepper
4 baguettes
Butter, for spreading
2 small ripe avocados, pitted, peeled and sliced
Salsa:
2 ripe tomatoes, finely chopped
¼ cucumber, finely chopped
4 spring onions, finely chopped
2 tbsp chopped fresh coriander
A few drops of white wine or cider vinegar

• Drain the can of salmon and remove any skin and bones, if wished. Add the lemon juice and some black pepper, then flake the salmon with a fork
• Split the baguettes in two and spread with butter. Top with the avocado slices, then the salmon mixture
• Make the salsa by mixing together the tomatoes, cucumber, spring onions and coriander. Add a few drops of vinegar. Spoon on top of the salmon, then put the baguette tops in place. Serve at once

Cook’s tip: Serve these baguettes soon after making them, or the avocado will begin to go brown.