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Test Kitchen Approved

Sandra’s Salmon Salad

Recipe By Sandra Batterman, Savory Spice customer

Yields

2 to 4 servings

Recipe By Sandra Batterman, Savory Spice customer

This customer-submitted recipe is a refreshing spring or summer dish that's even better the next day after the flavors get a chance to come together in the fridge.

Serving Suggestions

Makes a refreshing lunch with greens, tomatoes, or deviled eggs.

Recipe Notes

*Recipe author recommends Dorothy Lynch salad dressing if available in your local grocery store.

Ingredients

1/2 cup dried ditalini pasta (or other small pasta)

2 tsp. seasoning of choice:




1 (5 oz.) can pink salmon

1/2 cup mayonnaise

2 Tbsp. French-style dressing*

2 tsp. Dijon mustard

1 stalk celery, diced or minced

Salt & pepper, to taste

Savory Spice ingredients in this recipe

  • Tarragon Shallot Citrus Seasoning

    French cuisine relies on sauces to build flavors, often using them instead of spice blends. This blend was inspired by a French sauce that uses bot...

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  • Capitol Hill Seasoning

    Capitol Hill Seasoning is a Savory Spice classic seasoning & longtime best-selling spice mix with our customers. This all-in-one seasoning ble...

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  • Dill Dip

    More than just a dip, this blend is also tasty on chicken, salmon, and other seafood.

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Directions

Cook pasta according to package directions then drain, rinse with cold water and set aside to cool. If using Tarragon Shallot or Capitol Hill, place in small dish with 2 tsp. water and let sit for about 5 min. to rehydrate; Dill Dip doesn’t need to rehydrate. Place salmon in a bowl and break into fine bits with a fork. Stir in mayonnaise, dressing and mustard; you want this on the soupy side. Add celery and seasoning then fold in cooked pasta. Season with salt & pepper to taste. Cover and chill at least an hour or more if you have time.