Scrumptious Salmon Salad

Scrumptious Salmon Salad

Scrumptious Salmon Salad

Scrumptious Salmon Salad

 It always seems that when I cook salmon, there is usually one piece left over.  Last week I made salmon croquette’s and served them along side a steak for surf and turf.  Yesterday, I had a piece left from Monday’s dinner so I decided to make salmon salad.  We had it for lunch.  It was so light and delicious and served inside the avocado cups it was equally as pretty.  You could also serve this over a bed of baby greens, drizzled with a little olive oil and lemon juice.  Either way, you will certainly enjoy this tasty salad!

Ingredients List:

1 – 9 ounce cooked salmon fillet

2 – hard boiled eggs, chopped

1/2 cup celery, chopped fine

1/2 cup yellow bell pepper, chopped fine

1/2 cup purple onion, chopped fine

1/4 cup green onions, chopped

1 Claussen kosher dill pickle SPEAR, chopped ***Note – not a whole pickle, not a half

1 TBS – Dukes mayonnaise

1 TBS – Sour cream

1 tsp – yellow mustard

Juice of 1/2 lemon

pinch of kosher salt

pinch of coarse ground black pepper

In a medium size mixing bowl, gently flake apart the salmon fillet.  Add in the remaining ingredients.  Gently fold everything together until blended well. You still want some flakey pieces of salmon in there.  If you want to serve it like I did in the picture,  cut an avocado in half.  Remove the pit and a small portion of the avocado around the pit.  Do the same with the other half.  I did not remove the avocado for it’s peel.  Drizzle the avocado with a little olive oil, salt, and pepper.  Spoon approximately 1/4 cup of the salmon salad into each avocado half.  I sprinkled mine with a little cayenne for some color, or you could use paprika.

 Serve and Enjoy!!!

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