ngredients. Set aside.
For salmon salad, bring 4 cups water to
nd pepper.
Make the salmon salad: Roast the bell peppers directly
Drain fish and break into large pieces.
Combine all ingredients, except salad greens.
Toss lightly and chill.
Serve on salad greens.
Drain the salmon and mash with fork.
Add enough Newman's Own Ranch Dressing that it resembles tuna salad.
Add salt and pepper.
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.
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!
Prepare the Simple Pizza Dough according to recipe.
Preheat the oven to
serving plates.
Remove salmon from oven when done and
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
rom heat source.
Put salmon skin side down in a
bowl and place atlantic salmon pieces in to marinate for
Place the salmon and thousand island dressing in a bowl, and mash with a fork to combine. Stir in the green onion, cover, and refrigerate about 15 minutes.
To make the sandwiches, place 5 whole spinach leaves on two toasted slices of bread, covering as much of the slice as possible. Spread half of the salmon mixture on top of each sandwich, and top with 5 more leaves of spinach. Place the remaining slices of toasted bread on top.
ides of the salmon fillets. Allow rubbed salmon to stand in
n large bow combine, egg, salmon, bread or cracker crunbs, cheese