Canadian Salmon Salad Recipes
CANADIAN SALMON SALAD
Make and share this Canadian Salmon Salad recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 cups, about
Number Of Ingredients 10
Steps:
- Mix all ingredients together well and chill till ready to serve.
- Nice served over lettuce leaves. Enjoy!
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
SALMON SALAD
Try this salmon salad in place of the standard tuna salad.
Provided by Jessica
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Crumble the salmon into a 1 quart bowl, removing any bones or skin.
- In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 3.7 g, Cholesterol 43.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.6 g, Sodium 567.8 mg, Sugar 2.2 g
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- Preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper, and 1/4 teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
- While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
- Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, and remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
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