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Salmon And Cucumber Salad Recipe
|Cucumbers||2 , washed|
|French dressing||1⁄2 Cup (8 tbs)|
|Salmon||1 Can (10 oz)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Salmon juice||1 Tablespoon|
|Chopped parsley/Chives||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1513 Calories from Fat 1130
% Daily Value*
Total Fat 127 g194.8%
Saturated Fat 14.6 g72.8%
Trans Fat 0 g
Cholesterol 199.8 mg66.6%
Sodium 2094.2 mg87.3%
Total Carbohydrates 33 g10.9%
Dietary Fiber 2 g8%
Sugars 25.9 g
Protein 63 g125.2%
Vitamin A 50.3% Vitamin C 55.1%
Calcium 13.7% Iron 27.8%
*Based on a 2000 Calorie diet
Scoop out the seeds and some of the flesh to form a shell.
Discard the seeds, but chop the cucumber taken out into small pieces.
Marinate them in some of the French dressing for 1/2 hour.
Drain the salmon, reserving the salmon juice.
Remove the skin and bones and flake the salmon into small pieces.
Pour the remaining French dressing over the salmon and let it marinate for 1/2 hour in the refrigerator.
Thin the mayonnaise slightly with salmon juice.
Drain the marinated salmon and mix it with the mayonnaise.
Salt the cucumber shells lightly and sprinkle them with chopped chives or parsley.
Fill them with the salmon salad.
Spread the marinated cucumber over the top.
Sprinkle this with chives and top with a line of thick mayonnaise.