Smoked Salmon and Blueberry Kahlua Salad

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Chef Alain Bossé, Saltscapes


1 cup (250 mL) blueberries, wild or cultivated
½ cup (125 mL) white sugar
2 oz. (57 g) wild blueberry juice
2 oz. (57 g) Kahlua

4 cups (1 L) baby spinach
12 oz. (345 g) smoked salmon
¼ cup (50 mL) red onion, sliced
4 oz. (125 g) goat cheese, crumbled
4 oz. (125 g) walnuts, coarsely chopped


Combine all dressing ingredients in a medium saucepan; mash blueberries with a fork. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes. Remove from heat and purée until smooth. Cool.

Divide spinach between 4 plates. Place ¼ of the smoked salmon on top of each plate of spinach and top with crumbled goat cheese, red onion and walnuts. Drizzle with the cooled blueberry dressing.

Makes 4 servings.
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