Cold Salmon Salad Recipes

Salmon Pasta Salad with San Francisco Vinaigrette

--SALMON PASTA SALAD:--
1 green bell pepper, seeded, washed & minced
1 red bell pepper, seeded, washed & minced
1 bunch celery stalks, minced
1 bunch fresh dill, minced or 2 tsp. dried
2 tsp. olive oil
3 c. mayonnaise
1/4 c. Dijon mustard
Salt & pepper to taste
1 (15 1/2 oz.) can salmon, drained & flaked
2 lbs. shell pasta, cooked al dente
1 1/2 c. San Francisco Vinaigrette, recipe below
1 c. fresh Parmesan cheese, grated or use shaker style
Green pepper, mushrooms, cherry tomatoes or avocados or any combination thereof for garnish

In a large bowl place the minced green and red peppers, celery, dill, olive oil, mayonnaise, mustard, salt and pepper. Mix the ingredients together. Add the salmon and mix it in. Add the pasta and mix it in. Add the Vinaigrette and mix the ingredients together thoroughly. Adjust seasonings if necessary. Sprinkle with the Parmesan and garnish. Serves at least 10.

--SAN FRANCISCO VINAIGRETTE--
2 cloves garlic, chopped
1/4 red bell pepper, seeded, washed & chopped
1 tsp. thyme
1/2 c. red wine vinegar (or mix 1/2 & 1/2 with balsamic vinegar)
2 tsp. Dijon mustard
1 c. olive oil
1 tsp. sugar
1 tsp. salt
1 tsp. pepper

Mix all ingredients except the oil together. Add oil in a steady stream while using a wire whisk or fork until desired consistency is achieved. Cover and refrigerate.




Macaroni and Salmon Salad

1 lb. elbow macaroni
1 (14 oz.) can salmon or 2 cans tuna
6 tbsp. mayonnaise
1 tsp. mustard
3 sm. onions

Boil macaroni for about 12 to 15 minutes or until cooked. Drain and rinse. Drain juice from canned salmon. Crumble into small pieces. Mix mayonnaise, mustard, and onions into macaroni. Mix well and refrigerate.


EGG & SMOKED SALMON SALAD

12 lg. eggs, hard-cooked, shelled & coarsely chopped
2 ribs celery, chopped
1 sm. red onion, minced
3 tbsp. fresh dill, chopped
5 oz. smoked salmon, cut into 1/4 inch, diced
1 c. (or as needed) Hellmann's light mayonnaise
Salt & freshly ground pepper to taste

Place the eggs, celery, onion, dill and salmon in a mixing bowl and toss to combine. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.





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