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