Wednesday, April 15, 2009

Salmon and fruit salad

I already told you how much I like the new edition of the The Taste of Home Cookbook. Here’s another recipe from this fabulous book. I used fresh salmon instead of canned, and substituted yogurt for the sour cream. Using the fresh salmon obviously upped the time needed to put this together, but if you chose to used canned, it only takes 10 minutes to prepare!

Courtesy of The Taste of Home Cookbook and website!

Salmon Salad


  • 2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
  • 2 celery ribs, sliced
  • 1 large apple, peeled and chopped
  • 5 green onions, sliced
  • 1/2 cup mayonnaise
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
  • 3/4 teaspoon minced fresh basil or pinch dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon minced fresh tarragon or pinch dried tarragon


Flake salmon into a bowl. Add remaining ingredients; stir gently. Chill until ready to serve.

Yield: 8 servings.

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