Creamy Salmon Salad With Mayo Food

SALMON SALAD WITH MAYO

Salmon Salad with Mayo image

This healthy Salmon Salad with Mayo is a perfect easy lunch or dinner. It's flavorful and satisfying, with only five ingredients. This recipe can be made with leftover cooked salmon or canned salmon.

Provided by Carrie Forrest, MPH in Nutrition

Categories Salad

Time 7m

Yield 4

Number Of Ingredients 5

Ingredients

2 cooked salmon fillets, chilled and broken up into bite-sized pieces, about 10 ounces (skin removed and discarded)
1/3 cup chopped celery, from about 3 stalks
1/4 cup mayo
2 tablespoons pickle relish
1 tablespoon fresh chopped chives (optional, for topping)

Steps:

Place the crumbled salmon, celery, mayo, and pickle relish in a medium mixing bowl.
Use a spatula to stir together.
Serve immediately, or cover and refrigerate.

Nutrition Facts : Calories 171 calories, Sugar 2.4 g, Sodium 193.9 mg, Fat 12.7 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.2 g, Protein 11.5 g, Cholesterol 31.7 mg

CREAMY SALMON PASTA SALAD

Creamy Salmon Pasta Salad image

Fresh salmon and fresh veggies, that you probably have in your fridge, make up this easy salad. Fresh salmon takes approximately the same amount of time to cook as the pasta but go with canned if that's what you have on hand. Growing up by the sea, I've eaten a fair amount of salmon and pasta salad; this is a combination of many recipes that I've tried.

Provided by Bren

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 2h55m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon butter
¼ cup dry white wine
1 onion, sliced
10 ounces salmon fillets
1 ½ cups elbow macaroni
¾ cup mayonnaise
1 tablespoon white wine vinegar
½ teaspoon celery salt
½ teaspoon paprika
1 pinch ground black pepper to taste
1 cup thinly sliced celery
½ cup grated carrot
½ cup diced red pepper
½ cup frozen peas, thawed and drained
¼ cup thinly sliced green onions

Steps:

Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.
Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.
Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.
Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 28.8 g, Cholesterol 38.7 mg, Fat 28.9 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 5.5 g, Sodium 358.1 mg, Sugar 4.8 g

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

CREAMY SALMON SALAD WITH MAYO

Creamy Salmon Salad with Mayo image

Colorful, light, and mouthwatering. Suitable for sandwiches or alone. Lovely presentation. Garnish with tomato slices and capers, if desired. Serve on rolls, lettuce wedges, or with crackers.

Provided by shirtless chef

Categories Salmon Salad

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

salt and ground black pepper to taste
1 pound cooked salmon
3 small baby dill spears
¾ cup diced celery
2 large hard-cooked eggs, diced
1 stalk green onion, diced
2 tablespoons diced red onion, or more to taste
2 teaspoons mayonnaise, or to taste
2 teaspoons nonfat plain yogurt
1 teaspoon sour cream
1 teaspoon dried dill weed

Steps:

Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 3.3 g, Cholesterol 110.8 mg, Fat 5.1 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.3 g, Sodium 425.8 mg, Sugar 1.5 g

SALMON SALAD

Salmon Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

CREAMY MAYO SEAFOOD SALAD

Creamy Mayo Seafood Salad image

Make and share this Creamy Mayo Seafood Salad recipe from Food.com.

Provided by Roy B

Categories Low Cholesterol

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

2 green onions or 2 scallions
1/2 diced green bell pepper
1 diced celery, destrung
1 lb imitation crabmeat, flaked
1 -2 tablespoon mayonnaise
2 teaspoons lemon juice

Steps:

add the imitation crab meat.
add pepper,scallion and celery.
add your mayo.
then the juice of your lemon.
salt to taste.
serve cold.

Nutrition Facts : Calories 137.5, Fat 2.8, SaturatedFat 0.5, Cholesterol 23.7, Sodium 990.3, Carbohydrate 14.2, Fiber 0.6, Sugar 1, Protein 14

CREAMY SALMON MACARONI SALAD

Creamy Salmon Macaroni Salad image

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

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

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

CREAMY SALMON AND PASTA SALAD

Creamy Salmon and Pasta Salad image

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

Provided by Diana Adcock

Categories Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups uncooked bow tie pasta or 2 cups ruffle pasta
1 cup fresh green beans, cut into 1 inch pieces
1 cup asparagus, cut into 1 inch pieces
1 cup broccoli, floweretts cut into 1 inch pieces
1/2 sweet red peppers or 1/2 orange bell pepper, juliened
2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 cup Dijonnaise mustard
4 tablespoons chopped fresh dill
1/2 teaspoon salt
pepper
1 (15 1/2 ounce) can salmon, skinned and boned
1/4 cup sliced radishes or 1/4 cup radish, cut in roses

Steps:

In a large stock pot boil pasta in water.
After 7 minutes add the green beans, asparagus and broccoli.
Drain and plunge into ice water to stop the cooking process.
Drain well.
In a large bowl combine the mayonnaise, dijonnaise, lemon juice, dill, salt and pepper and whisk well.
Add the salmon, pasta and cooked veggies along with the sweet bell pepper.
Toss gently and serve.

Nutrition Facts : Calories 348.1, Fat 14.7, SaturatedFat 2.3, Cholesterol 80.7, Sodium 596.1, Carbohydrate 27.7, Fiber 3.5, Sugar 4.5, Protein 27.3

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