Salmon and spinach salad with coconut dressing from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious (page 61) by Bart Van Olphen

  • sesame seeds
  • shallots
  • spinach
  • asparagus
  • cashews
  • cilantro
  • coconut milk
  • fresh ginger
  • sesame oil
  • quinoa
  • pomegranates
  • tinned salmon
  • lime zest
  • grated fresh coconut
  • EYB Comments

    Can substitute a mixture of dried coconut flakes and coconut milk for grated fresh coconut.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of dried coconut flakes and coconut milk for grated fresh coconut.

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