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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
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We ate salmon prepared like this when I was a kid and it was too darn hot to use the oven or stovetop. I've modified and added to the original salmon mixture to make a meal- type salad that we enjoy as a lighter dinner. Serve with some crusty rolls and a glass of chilled white wine and enjoy!Recipe doubles ( or more ) easily.Cook time is chilling time. Ingredients:
1 (14 3/4 ounce) can canned salmon |
4 -5 slices sweet onions, such as texas 1015 (thin slices) or 4 -5 slices vidalia onions (thin slices) |
1/4 teaspoon dill weed |
1/3 cup white wine vinegar |
1/4 cup water |
fresh ground black pepper |
2 hardboiled egg, quartered |
2 tomatoes, quartered or 12 cherry tomatoes |
1 cucumbers, peeled and cut into slices or 1 cucumber, cut into spears |
mixed salad green |
green olives, to garnish |
black olives, for garnish |
Directions:
1. Without draining, put salmon in a bowl.
2. Cut onion slices into eights and sprinkle on top of the salmon.
3. Sprinkle with dill weed and add freshly ground pepper to taste.
4. Add wine vinegar and water and gently mix with a fork, breaking up the larger pieces of salmon.
5. Cover and refrigerate for about 2 hours.
6. Arrange salad greens on two plates.
7. Top with the salmon mixture,divide the eggs,tomatoes, and cucumber between the two plates, and garnish with the olives of choice.
8. You may want to drizzle this with some dressing of choice, but I find that the marinating liquid from the salmon works just fine!
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