Salmon Salad With Curried Egg Recipes

CURRIED SALMON SALAD (SANDWICHES)

Steps:

• In a bowl, whisk together the Greek yogurt, mayo, curry powder, honey, ginger, salt, and black pepper.
• Add salmon, onions, apples, raisins, and pickles. Gently stir to combine well and season with additional salt and pepper if needed.
• Cover and keep chilled. Let rest at room temp 30 min before serving. Right before serving, stir in chopped cashews.

SALMON EGG SALAD

Steps:

• Coarsely chop three of the hard-boiled eggs. Finely chop the fourth hard-boiled egg. Place all of the chopped eggs in a medium bowl. (The finely-chopped egg will help bind the mixture.)
• Remove cooked salmon from can and carefully remove all liquid, bones and skin, yielding about 1½ cups of usable meat. (See our tip below in Notes section for instructions on how to clean canned salmon.) Add this to the eggs but try not to break up the salmon pieces yet.
• In a small bowl, mix mayonnaise, mustard, lemon juice, celery, onion, dill, salt, pepper and cayenne pepper. Whip to combine. Taste and adjust.
• Fold mayonnaise mixture into egg and salmon mixture until combined. Break up any large pieces of salmon as you mix but try to keep some pieces large enough to be noticeable.
• Chill and serve over lettuce, or made into a sandwich.

CURRIED EGG SALAD

Steps:

• Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

CURRIED SALMON PASTA SALAD

Steps:

• Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.