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)
Cucumber, diced skin on, if not waxed
Fresh baby spinach leaves, chopped
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
Celery, onion, cucumber and spinach leaves
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.
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