–salmon (size of 3 decks of cards, one-half pound)
–milk (dairy or almond, not soy)
–onion (one-fourth, large)
–sweet pickle relish
–salt and pepper
1 – Place the salmon in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 4 and one-half minutes. When finished, flake with a fork, discarding the skin. Place in a mixing bowl.
2 – Chop one-fourth large onion, and place in the mixing bowl with the salmon.
3 – Break 3 eggs into a covered baking dish. Add 1 tablespoon of dairy or almond milk (not soy). Season with salt and pepper. Beat the eggs with a fork. Microwave on high for 3 and one-half minutes. When finished, use a knife and fork to cut apart the egg omelet into small bits. Then place the eggs in the mixing bowl with the salmon.
4 – Measure one-fourth cup of golden raisins, and then add to the mixing bowl.
5 – Place 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, and 2 tablespoons of sweet pickle relish in a small mixing bowl. Stir well. Pour into the bowl with the salmon. Fold all ingredients together.
6 – Serve the salmon – egg salad warm or chilled.
–salmon – egg salad adapted from allrecipes.com web site.