Salmon Shell Salad Food

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.

SALMON SHELL PASTA SALAD

Steps:

• mix the dressing up
• make salad toss.
• pour over dressing toss
• chill or serve.

SALMON SALAD

Steps:

• Crumble the salmon into a 1 quart bowl, removing any bones or skin.
• In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

SALMON AND PASTA SHELL SALAD

Steps:

• Cook pasta al dente; drain.
• Place in a serving bowl with salmon.
• Combine remaining ingredients; toss with salad.

SALMON SALAD ON THE HALF SHELL

Steps:

• Halve, pit and peel avocados.
• Arrange on lettuce-lined chilled plates.
• Drain salmon and separate into chunks.
• Toss salmon lightly with green onion and celery.
• Fill avocados with salmon mixture.
• Combine remaining ingredients in a jar with tight fitting lid.
• Cover and shake vigorously.
• Drizzle over salmon mixture.
• Serve immediately.

SALMON SALAD WITH SESAME DRESSING

Steps:

• Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
• Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.