Tarragon salmon salad


8 oz cooked salmon (or a 7 oz can)
1/3 cup celery, chopped
1/4 cup green onion, minced
1/4 cup radishes, chopped
3 tbsp tarragon mustard sauce (look up)
2 tbsp fresh parsley, minced
1 tsp lemon juice

Lettuce leaves

How to prepare

1. Flake salmon into bite-size pieces. 2. Combine salmon with celery, onion and radishes in bowl; set aside. 3. Combine tarragon-mustard sauce, parsley, and lemon juice in bowl and stir well. Add to salmon mixture; toss gently to coat. Cover and chill. 4. Serve on lettuce-lined plates. Makes 4 servings. For this recipe you may use leftover salmon, canned salmon, or you can steam or microwave fresh or frozen fillets.

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