Karens Salmon Salad Food

KAREN'S SALMON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.

SALMON SALAD

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.

KAREN'S MACARONI-SALMON SALAD

Steps:

• Cook pasta in boiling, salted water until al dente. Drain well.
• Add cherry or grape tomatoes, pickles and salmon to pasta; mix well to combine.
• Add Kraft Mayonnaise and mix well. Serve warm or chilled.

KAREN'S MACARONI SALAD

Steps:

• Cook macaroni according to package directions.
• Drain and rinse well with cold water.
• In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
• Add macaroni and mix well.
• Refrigerate until serving.

KAREN'S SUMMER SALAD

Steps:

• Just take salad from the bag or cut up lettuce and place in a bowl.
• Take deli turkey, pepperoni, and ham, slice them into pieces either long strips or cubes, and add to salad. Then place the shredded cheese or grated mozzarella cheese. Chop tomatoes into the salad.
• Then mix all the ingredients together. Put vinegar and oil in it and it is ready to eat.

KAREN'S KID FRIENDLY SALMON

Steps:

• Put salmon in a ziplock bag with the teriyaki sauce and marinate in refridgerator for 1-2 hours.
• Lightly spray 9 by 13 pan with pam or other cooking oil.
• Lay salmon(skin side down) in pan and sprinkle brown sugar all over the top. Use more or less according to how sweet you would like it.
• Cook in oven at 375 for about 30 minutes or until salmon flakes with a fork. Cooking time will vary based on how thick the salmon fillets are.
• ***Just a note -- I usually spoon the pan juices that are in the bottom of the dish over the salmon -- YUMMEEE. The kids love it.

AUNT KAREN'S SHRIMP SALAD

Steps:

• In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.