ngredients. Set aside.
For salmon salad, bring 4 cups water to
In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill salt and pepper until smooth.
Add the salmon and celery; mix well.
Place a lettuce leaf and about 1/2 cup salmon salad on each bun.
nd pepper.
Make the salmon salad: Roast the bell peppers directly
Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
put in potatoes, onions, and salmon. Add enough water to cover
Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.
Whisk together yogurt, mayo, mustard, dill, and lemon juice. Stir in salmon and red onion. Season with salt and pepper. Place lettuce on 4 bread slices, arrange salmon salad and cucumbers on top and cover with remaining bread slices.
Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
Pour the dressing over evenly and garnish with the sliced green onions.
Serve with some steamed rice.
Drain canned salmon and carefully remove all bones,
Place the strawberries, smoked salmon, salad greens and mint in a large bowl.
Whisk oil and vinegar in a small bowl and season to taste.
Drizzle the dressing over the salad and gently toss to combine. Serve with crusty bread.
Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled.
Makes 4 to 6 servings.
Soak salmon in cold water for 3 hours.
Remove skin and bones; shred finely.
Combine all ingredients but ice and chill.
Add ice just before serving in small bowls or hollowed tomatoes.
Cook macaroni in boiling, salted water until tender. Drain.
Add Catalina dressing while still hot and toss. Chill.
Drain and flake salmon.
Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
Chill at least 2 hours to marry the flavors.
Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.
n it.
if using canned salmon, drain water.
for food
Butter or spray a 9 x 13-inch glass baking dish. Fill dish 1-inch deep with cracker crumbs, crusty sourdough, herbal bread or whatever you have on hand. Flake over a layer of home canned salmon. Add a layer of sweet onion and diced celery. Put another layer of bread. Layer cheese if you like. Pour milk (fat-free is fine) until halfway up the dish. Bake 1/2 to 3/4 hour at 350\u00b0, covered. Remove foil to crisp up top.
large bowl, crumble the canned salmon and if you prefer remove
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.
Refrigerate salmon salad until chilled completely, at least 30 minutes.
Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.
Combine salmon, mustard, lemon juice, eggs, mayonnaise, pepper and dill pickle in a medium mixing bowl, stirring well. Cover and refrigerate
until chilled.
Cut each tomato into 8 wedges, cutting
to,
but not through, base of tomato.
Spread wedges apart
to form a shell.
Spoon salmon salad into tomato shells. Top
with
a
dollop
of
mayonnaise;
sprinkle
with paprika. Serve on lettuce lined plates.
Yield: 6 servings.