Salmon Salad

I have not given measurements for the following ingredients because you will want to apportion them to the amount of salmon you will use.  Plus, you will probably want to play with the measurements to please your palate.

Poached or baked salmon, flaked

Small, sturdy shell pasta, cooked al dente

1 or 2 hardboiled eggs, diced

1 tablespoon or so of apple cider vinegar

1 tablespoon or so of honey, in equal proportion to the vinegar

Fresh lemon juice

Fresh dill (if fresh not available, use dried dill)


Celery, diced

Onion, diced

Cucumber, diced skin on, if not waxed

Fresh baby spinach leaves, chopped

White pepper

Powdered garlic

Olive oil


Poach or bake a big salmon steak and eat part of it for dinner.  Save the rest (skin removed, of course).

(Turmeric not only yields a somewhat exotic, zesty flavor to the poached salmon but also enhances the flavor of the salad, as well as reduces the acidity of the fish.)

The next day, or soon, before it becomes noisome, flake the salmon with a fork.

Then, add the following:

Vinegar, honey and lemon juice

Turmeric, garlic powder and white pepper

Fresh dill

Celery, onion, cucumber and spinach leaves

Hardboiled egg(s)

Pasta (optional)

Olive oil (to decrease the amount of mayo you will use)

Mayo and mix it all together.

This is a great salad served on a bed of romaine or spring mix or with the greens in a wrap or a multi-grain bread sandwich.

Ohhhhhhhhh, yummmmmmmmy!!!



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