MEDITERRANEAN WILD SALMON SALAD WITH FETA CHEESE – GRAPE TOMATOES – BLACK OLIVES – RED LEAF LETTUCE – FRESH PARSLEY IN SALAD DRESSING OF RED WINE – EXTRA VIRGIN OLIVE OIL – HONEY DIJON

Mediterraneans don’t eat salmon, but this recipe has all their other ingredients. . .

For 4:

–wild salmon (size of 2 decks of cards, one-half pound)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–lemon juice (bottled, 3 squirts)

–feta cheese (broken apart, one-quarter cup)

–grape tomatoes (fresh, 12 to 15)

–black olives (sliced, drained, 1 small can)

–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)

–fresh parsley (1 handful, chopped)

Salad dressing:

–one-quarter cup red wine

–one-quarter cup extra virgin olive

–1 tablespoon honey Dijon mustard

1 – Place the salmon fillet in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes. 

2 – When finished, let cool but do not refrigerate.  Break apart the salmon into bite-sized pieces, but discard the skin.  Set aside.

3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce.  Top with grape tomatoes, black olives, and feta cheese.  Then add salmon.  Finish with chopped parsley.

4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon.  Serve the dressing on dinner table for individuals to serve themselves.

4 – Serve the salad immediately.

–salmon salad adapted from Les Illagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners.

WARM DILL SALMON SALAD WITH GREEN ONIONS & CELERY AND SEASONED BY LEMON – CLAM JUICE – MAYO

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–dill (1 tablespoon, dried)

–green onions (3 stalks, chopped, fresh)

–celery (2 stalks, chopped, fresh)

–lemon juice (2 squirts)

–clam juice (one-eighth cup, bottled)

–mayonnaise (3 tablespoons, or to taste)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add the clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.  When finished, break apart into 1 – inch pieces.  Keep warm.  Set aside.

2 – Place the broken salmon, green onions, celery, and mayonnaise in a mixing bowl.  Stir.  Fold in the salmon chunks.

3 – Serve the salmon salad at room temperature, warm if possible.

–adapted from Salmon Recipes (a kindle e-book)

CHILLED & DILLED SALMON SALAD WITH CELERY – SWEET PICKLE RELISH – GREEN ONIONS – MAYO – DIJON

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–celery (3 stalks, fresh, finely chopped)

–sweet pickle relish (1 heaping tablespoon)

–green onions (3, fresh, chopped)

–mayonnaise (at least 3 tablespoons, to taste; bottled)

–Dijon mustard (1 tablespoon, bottled)

–salt and pepper

–olive oil

–dill (dried, 2 tablespoons)

1 – Place the salmon in a covered baking dish with one-eighth cup water.  Season with salt, pepper, and olive oil.  Sprinkle generously with dill.  Microwave on high for 7 minutes.

2 – Removing from the water, break the salmon apart in bite-sized pieces.  Place in a mixing bowl.  Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard.  Fold all together gently, leaving some salmon in bite-sized pieces.  When placed in the serving bowl, add more dill to the top of the salad.

3 – Place in the refrigerator for at least 2 hours prior to serving.

4 – Serve the salmon salad chilled. 

–salmon salad inspired by Salmon Recipes (a kindle e-book).

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.

BASIL – LEMON SALMON SALAD WITH TOMATOES – GREEN ONIONS – ROMAINE LETTUCE IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–basil (fresh if possible)

–lemon juice (bottled)

–tomatoes (2, fresh, chopped)

–green onions (3 stalks, chopped)

–romaine lettuce (4 leaves)

–red wine

–olive oil

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Drench in lemon juice.  Microwave on high for 5 minutes.  When finished, set aside.

2 – Wash and chop 2 fresh tomatoes and 3 stalks of green onion.  Place in a mixing bowl.  Snip the basil into tiny pieces, and add to the bowl.  Wash 4 leaves of romaine lettuce, and break into bite-sized pieces; add to the bowl.  Break apart the salmon into bite-sized pieces, discarding the skin.  Season with salt and pepper.  Add one-fourth cup of red wine and a generous amount of extra virgin olive oil to the salad.  Stir well.

3 – Serve the salad at room temperature.

–salmon salad inspired by Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

PARSLEYED SALMON SALAD WITH ONION & MINT

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

–parsley (fresh if possible)

–mint (fresh if possible)

–sweet onion (one-half, medium)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, parsley, mint, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Slice one-half sweet onion, and place in a mixing bowl.  Season with salt, pepper, parsley, mint, and olive oil.

3 – Shred the salmon, discarding the skin.  Place the salmon in the mixing bowl with the onion.  Season to taste.  Stir well.  Serve room temperature.

4 – Serve the salmon at room temperature.  I also served bacon – flavored pinto beans with onion, squash casserole, and bacon – flavored bibb lettuce with Caesar dressing.  (Use search box to find recipes.)

–salmon salad adapted from Edward Giobbi’s Italian Family Cooking.

SUMMERTIME SALMON SALAD WITH BASIL – PARSLEY – TOMATO – GREEN ONION / GREEN BEANS NATURALLY

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

–basil (fresh if possible)

–tomato (1, fresh, medium, chopped)

–green onions (2 stalks)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–green beans (2 handfuls, frozen)

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.

2 – Chop the tomato and season with salt, pepper, basil, and olive oil.  Add to a mixing bowl.  Chop the green onions into one-half inch pieces.  Add to the bowl.  Chop the parsley and add to the bowl.  Add mayonnaise to taste.  Stir well.  Break apart the salmon, and fold into the vegetables.  Refrigerate until ready to serve.

3 – Place the green beans in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Serve the salmon salad cold, with the hot green beans as a side.

–recipes original.