ngredients. Set aside.
For salmon salad, bring 4 cups water to
nd pepper.
Make the salmon salad: Roast the bell peppers directly
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.
Mix all ingredients together.
May add more or less of each ingredient, depending on taste and texture desired.
May substitute salmon and use instead of tuna in a tuna salad recipe.
Dice salmon, removing skins and bones.
Add chopped celery and pickles.
Mix with other ingredients.
Add salad dressing.
Serve on crisp lettuce leaves.
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.
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.
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.
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.
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
et aside.
To grill salmon, preheat barbecue to medium-hot
ccording packet instructions. Rinse under cold water and drain. Spread on
Cook pasta in boiling salted water until tender. Rinse under cold water until cool then drain.
Meanwhile, combine salmon in a large serving bowl with arugula, avocado, cucumber, fennel and capers.
To make the lemon-mustard dressing, whisk together mustard, sugar, olive oil and lemon juice. Add to salmon mixture along with pasta and toss to combine.
bowl and place atlantic salmon pieces in to marinate for
Rub the salmon filets with a little olive
nto lightly oiled 1 quart salad mold or loaf pan, place
Cool the cans of salmon and empty contents into a mixing bowl. Be sure to add all the oil in the can.
Chop salmon fine and mix with the potatoes.
Soak the diced celery in cold water for 1 hour. Chop up the peppers and add to the mixture.
Add the mayonnaise and thoroughly mix. Garnish with sprigs of parsley or lettuce and serve cold on lettuce leaves with the lemons cut in thin slices and laid across the top of the salad.
Combine olives, salmon, carrot, celery, relish, lemon juice, salt and Tabasco sauce.
Soften gelatin in cold water and dissolve over hot water.
Blend cottage cheese with mayonnaise.
Add gelatin and mix well.
Combine with olive-vegetable mixture and blend well.
Pour into mold and chill.
Unmold onto platter and garnish with salad greens.