Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Crumble the salmon into a 1 quart bowl, removing any bones or skin. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Time 10m Yield 2 servings. Number Of Ingredients 12 Steps:
In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.
Time 45m Yield 4 servings. Number Of Ingredients 15 Steps:
Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.
