Salmon Salad
The next time you cook salmon, grill, bake or poach an extra pound to make salmon salad. (You can use canned salmon, too. See if you need to add a little extra lemon juice.) Serve in a hollow tomato or half an avocado for maximum impact. If you like curry, try substituting that for paprika.
Prep Time:
20 mins.
Yield:
3 cups, 6 servings
Ingredients
Dressing
- ½ cup Blue Plate® Mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sweet paprika (or ½ teaspoon hot paprika)
- ¼ teaspoon salt
- Pinch of garlic powder
- Hot sauce to taste
- Freshly ground black pepper to taste
Salad
- 1 pound cooked salmon, flaked
- ½ cup diced red bell pepper
- ½ cup diced cucumber
Directions
- WHISK together mayonnaise, lemon juice, mustard, paprika, salt, garlic powder, hot sauce and pepper in a small bowl.
- TOSS salmon, bell pepper and cucumber in a medium bowl. Fold in the dressing. Taste and adjust seasoning if needed.
- COVER and refrigerate until serving. Keeps well at least two days.
