Fresh Salmon Salad
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturecreamy, crunchy, salty, savory
Type of Dishmain course salad, salad
- 2 cups flaked cold poached salmon
- 1 cup sliced peeled and seeded cucumbers
- ½ cup finely cut celery
- ½ cup finely cut green onions
- 1 tablespoon capers
- Hard-boiled eggs and ripe olives for garnish
Combine the flaked salmon with the cucumbers, celery, green onions, and capers. Toss well with mayonnaise, and arrange in a salad bowl lined with greens. Top with additional mayonnaise and garnish with sliced eggs and ripe olives.
Mix 2 tablespoons chopped fresh dill into 1 cup mayonnaise. Toss the salad with the mayonnaise and ½ cup sour cream. Decorate with dill sprigs.
Toss the salad with Green Goddess dressing.
Marinate 2 cups sliced cucumbers in a good French dressing. Arrange them on a plate with the celery and onions, and top with the salmon. Cover with Green Goddess dressing and decorate with anchovy fillets, sliced hard-boiled eggs, and ripe olives. Serve with watercress.
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