Seaside Salmon Salad Recipes

SEASIDE SALMON SALAD

Steps:

• Cook macaroni in boiling, salted water until tender. Drain.
• Add Catalina dressing while still hot and toss. Chill.
• Drain and flake salmon.
• Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
• Chill at least 2 hours to marry the flavors.
• Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.

SALMON AND SPUD SALAD

Steps:

• Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain., Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.

QUICK AND EASY SALMON SALAD

Steps:

• Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

SALMON SALAD NIçOISE

Steps:

• Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
• Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
• Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
• Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
• Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
• Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
• Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
• Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.