Ruths Salmon Macaroni Salad Recipes

CREAMY SALMON MACARONI SALAD

Make and share this Creamy Salmon Macaroni Salad recipe from Food.com.

Provided by Parsley

Categories Canadian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Creamy Salmon Macaroni Salad image

Steps:

Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again.
Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients.
Stir well to evenly mix.
Chill about 2 hours before serving.

Nutrition Facts : Calories 298.9, Fat 16, SaturatedFat 4.3, Cholesterol 110.8, Sodium 338.6, Carbohydrate 29.3, Fiber 1.3, Sugar 4.5, Protein 9.4

Ingredients

1 1/2 cups uncooked macaroni
2 cups cooked salmon, flaked
3 hard-boiled eggs, chopped
1/2 cup diced cheddar cheese
2 cups grape tomatoes, halved
1/2 cup chopped scallion, white and green parts
1/4 cup diced sweet gherkin
2 tablespoons sweet pickle juice
1/2 cup diced celery
3/4 cup mayonnaise, to desired moistness
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
salt, to taste

MEDITERRANEAN SALMON PASTA SALAD

This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!

Provided by Kim's Cooking Now

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Mediterranean Salmon Pasta Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 45.3 g, Cholesterol 8 mg, Fat 16.8 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 495.4 mg, Sugar 2.8 g

Ingredients

½ (16 ounce) package mezze (short) penne pasta
1 cup sliced and quartered cucumber
1 cup halved cherry tomatoes
2 tablespoons minced shallot
1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea®)
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon-pepper seasoning
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon dried dill weed

TANGY-SWEET SALMON AND RICE SALAD

While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 13

Tangy-Sweet Salmon and Rice Salad image

Steps:

Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.

Ingredients

1 cup jasmine or basmati rice
Coarse salt
5 scallions, one whole and 4 finely chopped
1/4 cup chopped fresh parsley leaves
1/4 teaspoon peppercorns
1/2 pound fresh wild salmon
1/4 cup pine nuts, lightly toasted
1/4 cup golden raisins
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup fresh mint leaves, cut in fine strips

SALMON MACARONI SALAD

I love salmon in salads, especially, in the spring. Photo made by acquaintance & member Nancy J. Patrykus

Provided by Sharon Colyer

Categories Other Salads

Time 1h

Number Of Ingredients 13

Salmon Macaroni Salad image

Steps:

1. In a small bowl, combine dressing ingredients; cover and refrigerate.
2. Drain and flake salmon. Prep vegetables.
3. Cook eggs to hard boiled (could do ahead). Cook macaroni per package directions, rinse with cold water and drain.
4. In medium bowl, combine remaining ingredients, except lettuce and eggs. Stir in dressing and toss.
5. Serve on lettuce leaves, and garnish with eggs. Makes 4 servings. Each serving is 205 calories.

Ingredients

dressing
1/3 c lowfat plain yogurt
2 Tbsp light mayonnaise
2 Tbsp fresh chopped parsley
* * * * * * *
salad
3 eggs, hard-cooked, quartered
1 c cooked elbow macaroni or other pasta, drained
1 can(s) (7 3/4 oz.) salmon, drained and flaked
1/2 c chopped green bell pepper
1/4 c chopped celery
1/2 cucumber, peeled, seeded and diced
2 Tbsp chopped green onion