SALMON & EGG SALAD WITH ONION – SWEET PICKLE RELISH – GOLDEN RAISINS – DIJON – MAYO

–salmon (size of 3 decks of cards, one-half pound)

–eggs (3)

–milk (dairy or almond, not soy)

–onion (one-fourth, large)

–sweet pickle relish

–golden raisins

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s