MI Coop Kitchen

Salmon Salad

Recipe by
Great Lakes Energy Cooperative  
| Servings: individual pasta bowls to prepare and serve


  • 1 bag salad greens
  • thinly sliced red onion rings
  • 4-ounce can sockeye (red) salmon
  • 1 sliced hardboiled egg
  • 1 tablespoon capers (salt dried, if possible)

Vinaigrette dressing:

  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons fresh lemon juice (1 large)
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Layer the lettuce on a plate. To the bed of lettuce, add slices of red onion, canned salmon pieces, slices of the hardboiled egg, and capers. To make the dressing, combine all ingredients and whisk to emulsify. Drizzle salad with dressing. Best served with a warm crusty garlic bread and a cold lager.


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