4 cups packed greens including spinach, iceberg, leaf lettuce, etc.
1 can Pink Alaskan Salmon
3 tbsp. olive oil
1/2 cup chopped onion
6 tbsp. Nasturtium vinegar or red wine vinegar
2 tbsp. water
1 tsp. sugar
2 tsp. dried, crushed red chilies
1 tbsp. olive oil
2 tsp. Dijon mustard
Salt and pepper to taste
12-14 fresh Nasturtium blossoms
Fresh basil springs for garnish

Place greens in a large bowl and chill. Heat olive oil in skillet over medium heat and add chopped onions and sauté until translucent. Add next four ingredients and bring to boil. Let cool. Mix next two ingredients into a paste. Add to mixture with salt and pepper to taste. Add salmon chunks and stir carefully, chill. To serve, toss with salad greens. Garnish with fresh Nasturtium blossoms and Basil sprigs. Serves 4.