ngredients. Set aside.
For salmon salad, bring 4 cups water to
nd pepper.
Make the salmon salad: Roast the bell peppers directly
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.
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.
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.
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.
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
bowl and place atlantic salmon pieces in to marinate for
ides of the salmon fillets. Allow rubbed salmon to stand in
In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
Add in green onions, celery, lemon pepper and seasoned salt.
Cover and refrigerate for at least 2 hours or more.
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
Place a lettuce leaf over 3 slices of buttered toast.
Scoop the salmon mixture onto the lettuce then spread.
Top with 2 thinly sliced tomatoes.
Cover each with a bread slice.
Slice in half and enjoy!
ig enough to hold the salmon and add enough water to
Preheat oven to 400\u00b0F.
Toss potatoes in olive oil and season. Transfer to a large baking tray and roast for 35-40 mins, until tender and golden. Let cool slightly.
Meanwhile, in a large bowl, combine salmon, cherry tomatoes and spinach. Whisk together sour cream, lemon juice, mustard and dill. Season then drizzle over salad. Add potatoes and toss to combine.
Serve immediately.
owl, combine quinoa, carrot mixture, salad greens, spring onions and raisins
Heat the butter and saute the apple slices on each side for about 1 min. Remove from the heat, set aside and allow to cool.
Meanwhile, mix the vinegar, marmalade, and sugar then season. Whisk in the olive oil and toss 1/2 with the lettuce. Layer the beet, salmon and apple into 4 stacks. Place each stack on a bed of dressed salad greens. Pour the vinaigrette over the stacks. Garnish with fresh oregano leaves and serve.
sharp knife, cut the salmon filet into 8 equal strips
ork in pan.
Make salad; Line crispy tortillas with romaine
he Grill.
Place the Salmon meat side down on the