Salmon Salad Recipe Please??

Question

I don't know what possessed me to buy a can of salmon, but I did, so can anyone tell me how to make a good salmon salad? Thx so much :)

Answer 1

SALMON SALAD

1 (15 oz.) can salmon
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped Kosher dill pickles
3 hard boiled eggs, chopped
1/3 c. salad dressing
3 tbsp. pickle liquid

Drain and flake salmon, removing any bones. Add remaining ingredients. Dilute salad dressing with pickle liquid and add to salmon. Mix thoroughly. A 1/2 teaspoon herb seasoning may be added, if desired

Answer 2

Chopped Endive Salad with Smoked Salmon:

8 ounces each red and white Belgian endive (or all one color), rinsed
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
3/4 to 1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/4 teaspoon pepper
4 ounces hot-smoked salmon, skin removed, flaked or broken into pieces
2 tablespoons drained capers
2 hard-cooked eggs, peeled
Salt

1. Trim and discard ends from endive and slice heads crosswise on the diagonal.

2. In a large bowl, mix lemon juice, olive oil, horseradish to taste, mustard, and pepper.

3. Add endive, salmon, and capers to bowl and mix to coat. Press eggs through the large holes of a grater, or chop.

4. Spoon salad onto plates; top with eggs. Add salt to taste.

Yield: Makes 6 to 8 servings

Answer 3

Tuna Or Salmon Salad

Ingredients

1 cn (7-oz) tuna --or--
1 cn (7.75-oz) salmon (up to)
3 ribs celery; chopped fine
1 lg dill pickle; chopped
2 hard boiled eggs; chopped
1/2 c mayonnaise

Instructions

Mix all ingredients together, adding more mayonnaise if necessary. Chill.
Use to fill tomato cups, as a sandwich spread or atop lettuce leaves.

Answer 4

I always use this one. It's easy and fast. Hope this helps.

Spanish Salmon Salad

1 (7oz) can red salmon, discard bones and skin
12 oz container cream cheese, at room temperature
4 tablespoons real mayonnaise
1 large potato, boiled and cut into small squares
1 large apple, chopped
1 small can mixed vegetables
1 hard boiled egg, chopped (optional)
Salt and pepper to taste

Combine salmon, cream cheese and mayonnaise. Add all remaining ingredients and mix well. Put into a salad mold and refrigerate at least 2 hours. Un-mold into a platter of mixed greens and decorate with red pimentos, pimento-stuffed olives, tomato wedges. Serve with crackers. Melba rounds are especially good. This recipe can be doubled, tripled, and so on.

Answer 5

2 (6 ounce) cans salmon
2 stalks celery, diced
1 slice medium sized onions, chopped (1/4" thick)
1 hard-boiled egg, chopped
1/4 cup hellmann mayonnaise
1/4 cup sour cream
1/8 teaspoon liquid smoke
1 teaspoon lemon juice (or to taste)
salt & pepper (to taste)

Drain salmon, mix with celery, onion, and egg.
Mix in the Mayo and sour cream.
Mix in the Liquid Smoke.
Mix in the lemon juice.
Add Salt& Pepper (to taste).
NOTE: You may want to add more mayo and sour cream- depending on your taste.
Chill for at least 2 hours.

OR

Mix salmon, breadcrumbs and hot sauce. Make into small patties and fry in a skillet. These are delicious!!

Answer 6

For a salad, you could make a nicoise (using salmon in place of tuna).

You could use salmon in place of the tuna in this Waldorf.

Tuna Waldorf Salad
Serving Size : 6

2 Cans (6-oz.) Tuna (drained and chunked)
2 Tbsp. Lemon juice
1/3 cup Raisins
1/2 cup Mayonnaise
1/4 tsp. Ground cinnamon
3 Apples, medium, cored, and cubed
1 cup Celery, chopped
1/3 cup Walnuts or pecans, chopped
1/4 cup Milk
To taste Sugar (optional)

In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts, and tuna; toss gently. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. For a sweeter dressing, add sugar. Pour dressing over apple-tuna mixture; toss gentl

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Here's another idea, if you're not 'wild' about salmon.

Lemon Fettuccine With Smoked Salmon
Serving Size : 2

2 tablespoons extra virgin olive oil
3 teaspoons minced fresh garlic
1/3 cup rehydrated, drained and julienned sun-dried tomatoes
Juice and zest of 2 small lemons, divided
1/4 cup cold butter cut into pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 (3-ounce) pouch Chicken of the Sea Smoked
Pacific Salmon, flaked into bite-size pieces
1/2 pound fettuccine, cooked according to package directions
3 tablespoons toasted pine nuts
Grated Parmesan cheese
Chopped fresh basil

In large skillet, in hot oil, sauté garlic. Add tomatoes and lemon juice; sauté 1 minute longer. Add cold butter, lemon zest, parsley and oregano. Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in salmon. Pour salmon-lemon mixture over fettuccine; gently toss until coated. Sprinkle with pine nuts, Parmesan cheese and fresh basil.

Makes 2 to 4 servings Source Chicken of the Sea®International