Cucumber Salmon Ring Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Lime flavored gelatin3 Ounce (1 Package)
 Boiling water1 Cup (16 tbs)
 Lemon juice2 Tablespoon
 Grated peeled cucumber1 Cup (16 tbs)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Mayonnaise1 Cup (16 tbs)
 Seasoned salt1 Teaspoon
 Cider vinegar2 Tablespoon
 Canned salmon16 Ounce, drained, flaked (1 Can)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped sweet pickle1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2751 Calories from Fat 1844

% Daily Value*

Total Fat 205 g315.2%

Saturated Fat 15.8 g79%

Trans Fat 0 g

Cholesterol 270.5 mg

Sodium 5583.8 mg232.7%

Total Carbohydrates 98 g32.8%

Dietary Fiber 1.8 g7.2%

Sugars 92.6 g

Protein 104 g209%

Vitamin A 8.5% Vitamin C 32.7%

Calcium 12.7% Iron 29.3%

*Based on a 2000 Calorie diet


Dissolve lime-flavored gelatin with 1/2 teaspoon seasoned salt in boiling water.
Stir in 1 cup cold water and the lemon juice.
Chill until slightly thicker than thick, unbeaten egg white.
Stir in cucumber; turn into a 1 1/2 quart ring mold.
Chill until just set, but not firm.
Meanwhile, soften unflavored gelatin in 1/4 cup cold water; set over low heat and stir until gelatin is dissolved.
Blend with a mixture of the mayonnaise, 1 teaspoon seasoned salt, and vinegar.
Mix in salmon, celery, and pickle.
Spoon salmon mixture into mold over first layer.
Chill until firm.
Unmold onto a serving plate and garnish with salad greens.