Time 28m Number Of Ingredients 11 Steps:
Combine all of the ingredients and toss lightly. Serve with bread or soup.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper. To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Place stuffing mix in a food processor and blend until fine; transfer to a large bowl. Heat olive oil in a skillet over medium heat. Add celery; cook and stir until translucent, 5 to 7 minutes. Transfer to the bowl with the stuffing mix. Add eggs, milk, green onions, and lemon juice; mix well. Stir in salmon. Pour mixture into the prepared loaf pan. Bake in the preheated oven until set and starting to brown on top, about 20 minutes. Sprinkle Cheddar cheese over loaf and bake until melted, about 10 minutes more.
Time 26m Yield 2 Number Of Ingredients 6 Steps:
Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes. Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces. Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.
