"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Salmon Salad Recipe

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This recipe for Salmon Salad, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elliott Grand, usher of groom
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pack of shredded lettuce
1 can of mandarin orange slices
2 salmon filet with the skin on one side
Ranch or Caesar dressing

Directions:
Directions:
Fire up the oven, 350-375 degrees. Season salmon with Tabasco™, salt and pepper. Place salmon on foil and place foil on a cookie sheet. Place in oven (it doesn’t matter if it’s preheated or not) Let fish cook for 15-20 minutes (depending on oven and altitude). Remove fish from oven. Scrape the salmon off the foil with spatula, removing the skin—the skin should stay attached to the foil. It should easily peel off like a knife through warm butter. If not, let it cook for a few more minutes. Combine lettuce, mandarin orange slices and salmon. Serve with light ranch or creamy Caesar dressing.

Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
It’s healthy, filling, tasty, very quick, and inexpensive. I started eating this and tilapia salad twice a week instead of pizza, to lower my blood pressure. Goes well with Campbells lentil soup and crackers, and tollhouse chocolate chip cookies as dessert.

 

 

 

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