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Wild pink salmon peach caprese

Summer in a dish. Luscious, delicious, and oh-so-fresh, it proves that adding wild pink salmon to your salad is an absolute game-changer. Another perk? The only tools you’ll need are your hands and a serving platter.


  • 1 tin of wild pink salmon
  • 4 medium-large ripe peaches or nectarines
  • 1 large burrata
  • 1 cup of fresh basil, Thai, purple or Italian
  • 2-3 tablespoons of hot honey
  • A generous amount of high-quality olive oil
  • 2 lemons’ worth of juice
  • A pinch of crunchy sea salt
  • Crusty bread, on the side


  1. Using your hands, rip apart the peaches, burrata, and fresh basil and assemble them on your plate.
  2. Generously spread wild pink salmon on top of the fresh ingredients. Reserve the tin’s juices.
  3. Drizzle hot honey, olive oil, lemon juice, and juices from the tin on top. 
  4. Sprinkle with a generous amount of salt and serve alongside a big hunk of crusty bread. Enjoy! 

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