Salmon consumption surged by 34 percent in 2013 pushing past tuna to claim the number two spot on the list of the nation's most-consumed seafood. As tuna continues to fall out of favor turn to Ocean Kitchne cooked salmon to meet the growing demand for salmon.
This great classic salmon salad can be served many ways. It can be placed over greens with cherry tomatoes for a great salad. Use in a wrap adding avocado and tomatoes. Grill with havarti on hearty sliced bread. Great for a classic salmon salad sandwich. This recipe was developed by Kathy Casey Food Studios for Seatech Corporation.
Makes 10 lbs.
1/2 cup Italian parsley, chopped
2 cups dill pickle relish, drained
1/3 cup Dijon mustard
5 cups mayonnaise
2 tsp. Kosher salt
1 Tbsp. black pepper course ground
2 cups celery, diced 1/4 inch
1 cup green onions, thinly sliced
2 cups diced roasted red peppers, drained (optional)
1 pkg. (6.6 lbs./3 kg.) Ocean Kitchen Cooked Salmon
In a large bowl combine the parsley, relish, mustard, mayonaise, salt and pepper.
Stire in the celery, green onions and peppers.
Crumble and fold in the salmon. Refrigerate.
Serve on a crisp baguette topped with melted white cheddar or brie.
Try as a club sandwich with sliced tomatoes and crisp bacon.
For a nicoise style salad, serve with cooked green beans, olives, hard boiled eggs and tomatoes.