|
Chunky Salmon Salad
This recipe makes 4 servings and can be easily expanded.
Ingredients:
1 large can skinless, boneless chunk salmon
2 stalks celery, diced
1/4 cup sliced green onion
1/3-cup Kermit’s Key West Key Lime Mustard Sauce. Start with 1/3 cup and add more to taste.
Note:
As a time saver, when grilling, cook some extra salmon. The grilled salmon flavor is a nice compliment to the basic salad.
Preparation:
Thoroughly mix the diced celery, sliced green onion, and Key Lime Mustard Sauce and chill the dressing.
Flake salmon with a fork.
Arrange flaked salmon on lettuce or spinach leaves.
Pour the chilled dressing over the salmon and greens.
Garnish and serve.
Serving suggestions:
Served with toast points, crackers, or French bread, this salad makes a good lunch or light dinner meal.
Accompany the salmon salad with a tray of celery sticks, carrot sticks, and cherry tomatoes. Use additional Key Lime mustard sauce as a vegetable dip.
Key Lime Cilantro Vinaigrette
From the kitchen of Jan Newberry:
This recipe makes 2 1/2 cups and is easily doubled
Ingredients:
1/4-cup Kermit’s Key West Key Lime Juice
1/4-cup white vinegar
1/2-bunch chopped cilantro
1-ounce Kermit’s Key West Key Lime Honey
1-ounce brown sugar, light
1/2-teaspoon salt
3-teaspoons minced garlic in oil
4-teaspoons Kermit’s Key West Key Lime Mustard Sauce
1 1/2-cups Extra Virgin Olive Oil or vegetable oil
Preparation:
In a blender, puree the cilantro, Key Lime juice, and vinegar.
Add sugar, Key Lime honey, garlic, and salt. Puree until smooth.
Add mustard and mix thoroughly.
With the blender running, slowly add the oil in a thin stream.
Serving Suggestions:
This is a tasty dressing. Serve with a salad of mixed greens for dinner or with chicken or ham strips for a light lunch or dinner.
|
