salad de saumon printaniere, ma
Otherwise known as Salmon Salad with Vegetables. The fact that I don't eat salmon didn't prevent me from putting this recipe from Ma's recipe box in JAP when we found it in NC in July 2019. I would make it with tuna personally, but wanted to save this for the rest of the family!
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prep time
cook time
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 cup fresh peas
- salt
- 1 cup carrots, peeled and cut into 1/4" cubes
- 1/2 cup diced celery
- 1 cup mayo
- 1 cup turnips, peeled, cut into 1/4" cubes
- 1/4 teaspoon tabasco
- 1/2 cup thinly sliced onion
- 1/2 teaspoon worcestershire sauce
- 1/4 cup finely chopped dill
- 2 cups cooked boneless skinless salmon, cut or broken into large bite size pieces
- 1 large red tomato, seeded, cored, cut into 8ths
- fresh ground pepper
How To Make salad de saumon printaniere, ma
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Step 1Drop peas into cold water with salt to taste. Bring to boil and simmer 1-2 min or until barely tender. Do NOT overcook. Drain and set aside.
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Step 2Bring enough water to boil to cover carrots. celery and turnips when added. Add salt to taste. Add carrots and simmer about 3 min.
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Step 3Add celery and turnips and simmer 1-2 min longer. Drain. Run under cold water to chill. Drain well on clean towel.
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Step 4Put peas, turnips, celery and carrots in large mixing bowl.
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Step 5Add mayo, tabasco, onion, Worcestershire and dill. Add salt and pepper to taste and toss.
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Step 6Put vegetables in mayo in serving dish. Surround with tomato wedges and pile salmon on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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