Recipe: Sandra’s Salmon Salad
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.
- 1/2 cup dried ditalini pasta (or other small pasta)
- 2 tsp. one of the following seasonings:
- Tarragon Shallot Citrus Seasoning
- Capitol Hill Seasoning
- Dill Dip
- 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
*Recipe author recommends Dorothy Lynch® salad dressing if available in your local grocery store.
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.
Makes a refreshing lunch with greens, tomatoes, or deviled eggs.