This week we decided to take a break from our competition and have a salmon derby with pizza for dinner. Come on, we are talking about young adults here…fishing and pizza is like a dream Saturday night for them! If we could add a movie and root beer floats I think they would be heaven!!
The heavens opened and the rains came down…all…Saturday…long. The forecast said 2 inches of rain and the sky did not disappoint! The crew who had loaded fish boxes in the rain, cleaned boats in the rain and generally were tired of being cold and wet opted to not have the fishing derby this week and so we pushed it to next weekend…can you blame them? I can’t! So, no fish recipe just pizza and an early night to relax or go to bed…it was really nice!
I didn’t want to leave you without a recipe so I begged Bruce to write down his Salmon Salad recipe for all of you. He had to make it and take the time to measure and write down the actual measurements, what is it with Chefs and not measuring…don’t they know we need measurements?!
This salmon salad is good on a sandwich, on crackers or straight on a fork…I eat it all these ways and always enjoy it. Here’s a trick, if you find it to dry or thick, add a spoonful or two of sour cream to the salmon salad, it gives it a lighter creamier texture…thanks Chef Bruce for that tip!
Enjoy ~ Momma Mary!
1 lb Salmon, cooked, skin and grey fat removed
1 Cup, Mayonnaise
¼ Cup, Red Onion diced
2 TBS, Dijon Mustard
1 TBS, Fresh Garlic minced
1 TBS, Old Bay Seasoning
2 TBS, Dry Dill
Salt & Pepper to taste
1 Lemon, juiced
Remove skin from salmon and scrape off grey layer of fat. The best time to do this is when the salmon is warm after cooking.
Place all ingredients in a bowl and mix thoroughly season with salt and pepper to taste.
Adjust any seasoning after the salad has set for an hour.
The Fishing Derby Winners!
Bronco, Ben, Nikoli, Walker