PEI Candied Salmon and Potato Salad


Serves 4


  • 1 package PEI Candied Salmon
  • 1 lb Baby PEI Potatoes, boiled
  • 1 each PEI Apple, diced
  • 1 cup Asparagus, cooked & chopped
  • ¼ cup Hazelnuts, chopped & toasted
  • 1 cup Arugula
  • ¼ cup Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp PEI Maple Syrup
  • 1 tsp Grainy Mustard
  • to taste Salt & Black Pepper
  • 2 tsp Fresh Tarragon Leaves, removed from stems
  • ¼ cup Pomegranate Seeds, to garnish


  • Tear apart the pieces of PEI candied salmon and set aside.
  • Combine PEI potatoes, apples, asparagus, hazelnuts, and arugula in a medium bowl; set aside.
  • In a small bowl, combine olive oil, apple cider vinegar, PEI maple syrup, and grainy mustard. Season with salt & black pepper, and stir to combine.
  • Pour dressing over salad and toss well to coat. Add salmon to salad; garnish with tarragon leaves and pomegranate seeds.
  • Serve salad immediately and refrigerate any leftovers.
Pairs well with: