In a search under Healthy/LowFat/Easy/Quick/Painless/Chef 101/Dimwit/Blond… I found a nice recipe that only called for about three
hours minutes of chopping, crushing and dicing, to which I just did the dicing. Duh. But boy howdy, was this good. I invited our Canadian-Transplant friends over to try the recipe as well as they are always very nice about trying my cooking.
The only changes I made to the recipe was: In “cooking” the salmon my fish monger told me to boil it – and that was sooooooooooo easy! I used a squirt bottle of mayo so instead of tablespoons I used large squirted dollops.
I left of the cayenne pepper out as it was one of dozens of spices that I lost in the kitchen remodel…because they were purchased when I got married, and this year we are celebrating our 25th anniversary! The de-seeding of the bell peppers (I hate green so I used yellow and red.) and cucumber was annoying but necessary.
We all loved the crunchy veggies against the soft salmon, and my transplanted friends took the remains home in a bag…not sure if it was going that night to their Canadian dogs or into their Canadian omelets for breakfast.
Eddie and I paired this with a Domaine de Canton Ginger Martini (1/2 jigger to full shaker of ice and Ciroq vodka).
Recipe courtesy Paula Deen
- Prep Time:
- 15 min
- Inactive Prep Time:
- Cook Time:
- 4 servings
- 2 cups cooked, flaked salmon
- 2 hard-boiled eggs, crushed
- 1 red or green bell pepper, diced
- 1 cucumber, peeled, seeded, and diced
- 1/2 cup chopped onions
- 4 to 5 tablespoons mayonnaise, or enough to moisten
- 1/4 teaspoon cayenne pepper, optional
- Salt and pepper
- 1/2 lemon, juiced
In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.