Salmon Salad With Curried Egg Food

SALMON EGG SALAD

Steps:

• Coarsely chop three of the hard-boiled eggs. Finely chop the fourth hard-boiled egg. Place all of the chopped eggs in a medium bowl. (The finely-chopped egg will help bind the mixture.)
• Remove cooked salmon from can and carefully remove all liquid, bones and skin, yielding about 1½ cups of usable meat. (See our tip below in Notes section for instructions on how to clean canned salmon.) Add this to the eggs but try not to break up the salmon pieces yet.
• In a small bowl, mix mayonnaise, mustard, lemon juice, celery, onion, dill, salt, pepper and cayenne pepper. Whip to combine. Taste and adjust.
• Fold mayonnaise mixture into egg and salmon mixture until combined. Break up any large pieces of salmon as you mix but try to keep some pieces large enough to be noticeable.
• Chill and serve over lettuce, or made into a sandwich.

SALMON SALAD WITH CURRIED EGG

Steps:

• Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
• Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice. Scatter remaining lemon zest over them, top with sprouts, and serve.

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.

CURRIED SALMON CAKES

Steps:

• Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
• Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
• Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
• Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.

CURRIED SALMON SALAD

Steps:

• Mix mayonnaise, lemon juice, curry powder, honey, ground ginger, ginger root and black pepper together in a bowl.
• Fold in salmon, celery, onion and grapes.
• Place cashews in a small skillet over medium high heat with olive oil, salt and cayenne pepper. Stir continuously for about 2-3 minutes, until cashews are golden brown. Cool slightly and add to salmon mixture.

CURRIED SALMON PASTA SALAD

Steps:

• Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

SALMON EGG SALAD

Steps:

• Place all ingredients in a bowl and mix well.
• Best if chilled for a few hours to allow flavors to blend.

SMOKED SALMON EGG SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon., Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

SMOKED SALMON EGG SALAD

Steps:

• chop up the eggs finely.
• chop up the celery finely.
• chop up the green onion finely.
• chop up the salmon finely.
• mix all ingredients together!

HOT-SMOKED SALMON & EGG SALAD

Steps:

• First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
• Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
• For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.

CURRIED LENTIL-SALMON SALAD

Steps:

• Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper.
• Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve.