Salmon Platter Salad Recipe
Salmon platter salad is a seafood salad prepared with canned salmon. Made with cooked asparagus, the salmon platter is filled with salad greens, tomato wedges, cucumber and pimiento slices. Decorated with radish roses, this lovely and elegant salmon platter is tossed with sour cream and dill for flavor. Perfect for dinner parties!
Ingredients
1 can (15 1/2 ounces) salmon
1 pound asparagus
2 tablespoons oil
2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon salt
Dash pepper
Salad greens
Tomato wedges
Cucumber slices
Pimiento strips
Radish roses
1/2 cup dairy sour cream
1 teaspoon dried dill weed
Directions
Chill can of salmon.
Cook asparagus in boiling salted water until just tender.
Drain and place in shallow glass container.
Combine oil, lemon juice, mustard, salt and pepper.
Pour over asparagus.
Marinate for 1 hour.
Drain, reserving marinade.
Drain salmon and remove from can in one piece.
Place salmon and asparagus on platter lined with greens.
Garnish with tomato wedges, cucumber slices, pimiento strips and radish roses.
Combine reserved marinade with sour cream.
Blend in dill weed.
Season with additional salt and pepper to taste.
Cook asparagus in boiling salted water until just tender.
Drain and place in shallow glass container.
Combine oil, lemon juice, mustard, salt and pepper.
Pour over asparagus.
Marinate for 1 hour.
Drain, reserving marinade.
Drain salmon and remove from can in one piece.
Place salmon and asparagus on platter lined with greens.
Garnish with tomato wedges, cucumber slices, pimiento strips and radish roses.
Combine reserved marinade with sour cream.
Blend in dill weed.
Season with additional salt and pepper to taste.
