Salmon Salad With Curried Egg Recipes

SALMON EGG SALAD

Steps:

• Coarsely chop three of the hard-boiled eggs. Finely chop the fourth hard-boiled egg. Place all of the chopped eggs in a medium bowl. (The finely-chopped egg will help bind the mixture.)
• Remove cooked salmon from can and carefully remove all liquid, bones and skin, yielding about 1½ cups of usable meat. (See our tip below in Notes section for instructions on how to clean canned salmon.) Add this to the eggs but try not to break up the salmon pieces yet.
• In a small bowl, mix mayonnaise, mustard, lemon juice, celery, onion, dill, salt, pepper and cayenne pepper. Whip to combine. Taste and adjust.
• Fold mayonnaise mixture into egg and salmon mixture until combined. Break up any large pieces of salmon as you mix but try to keep some pieces large enough to be noticeable.
• Chill and serve over lettuce, or made into a sandwich.

SALMON SALAD WITH CURRIED EGG

Steps:

• Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
• Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice. Scatter remaining lemon zest over them, top with sprouts, and serve.

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

CURRIED SALMON SALAD (SANDWICHES)

Steps:

• In a bowl, whisk together the Greek yogurt, mayo, curry powder, honey, ginger, salt, and black pepper.
• Add salmon, onions, apples, raisins, and pickles. Gently stir to combine well and season with additional salt and pepper if needed.
• Cover and keep chilled. Let rest at room temp 30 min before serving. Right before serving, stir in chopped cashews.

CURRIED EGG SALAD

Steps:

• In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta.

SALMON EGG SALAD

Steps:

• Place all ingredients in a bowl and mix well.
• Best if chilled for a few hours to allow flavors to blend.

CURRIED EGG SALAD

Steps:

• Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

SALMON SALAD

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.