Best Dilled Salmon Salad Recipes

DILLED SALMON PASTA SALAD

Dilled Salmon Pasta Salad image

Elaine Williams uses just a cup of leftover salmon in this pretty pasta salad for two. "It's nicely seasoned with dill and makes a cool, light summer lunch," says the Sebastopol, California cook.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups tricolored spiral pasta
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped onion
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
Mixed salad greens

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

Nutrition Facts : Calories 353 calories, Fat 5g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

DILLED SALMON SALAD

Dilled Salmon Salad image

Spinach, zucchini, radishes and a creamy dill-ranch dressing combine for a tempting salmon salad for two.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 2

Number Of Ingredients 9

Ingredients

1 salmon steak (8 oz)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 small zucchini, sliced (1 cup)
1/4 cup sliced radish
2 tablespoons mayonnaise or salad dressing
2 tablespoons Yoplait® Fat Free plain yogurt (from 2-lb container)
2 tablespoons ranch dressing
1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
3 cups bite-size pieces spinach or other salad greens

Steps:

Place fish and broth in 10-inch skillet. Heat to boiling. Reduce heat; simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to platter. When fish is cool enough to handle, break into bite-size pieces, discarding skin and bones.
In large bowl, mix fish, zucchini and radishes. In small bowl, mix mayonnaise, yogurt, ranch dressing and dill weed; fold into fish mixture. Cover; refrigerate at least 2 hours.
To serve, toss fish mixture and spinach.

Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 510 mg