Recipes
Ingredients
- 2 6 ounce cans salmon drained
- 2/3 cup mayonnaise
- 1 1/2 tablespoons lemon juice about 1 lemon
- 3 teaspoons yellow curry powder
- 2 teaspoons honey
- 1/2 teaspoon ground ginger
- 1 teaspoon ginger root peeled and finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1 stalk celery finely chopped
- 1/4 medium red onion finely chopped
- 1 cup red grapes cut in half
- 1/2 cup raw cashews coarsely chopped
- 1/2 teaspoon olive oil
- 1 pinch salt
- 1 pinch cayenne pepper
- Mix mayonnaise, lemon juice, curry powder, honey, ground ginger, ginger root and black pepper together in a bowl.
- Fold in salmon, celery, onion and grapes.
- Place cashews in a small skillet over medium high heat with olive oil, salt and cayenne pepper. Stir continuously for about 2-3 minutes, until cashews are golden brown. Cool slightly and add to salmon mixture.
Chef's Narrative
This is a quick, flavorful and nourishing salad that is wonderful to eat on a toasted ciabatta bun or on top of a bed of arugula.
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 20g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 270mg, Potassium: 202mg, Carbohydrate: 8g, Dietary Fiber: 2g, Protein: 12g
Allergens:
Fish, Tree Nuts
Chef's Narrative
This is a quick, flavorful and nourishing salad that is wonderful to eat on a toasted ciabatta bun or on top of a bed of arugula.
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 20g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 270mg, Potassium: 202mg, Carbohydrate: 8g, Dietary Fiber: 2g, Protein: 12g
Allergens:
Fish, Tree Nuts
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Ingredients
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