Sour Cream Salmon Salad Recipe

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Sour Cream
Salmon Salad Recipe

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Sour cream salmon salad recipe is made with a sour cream and herb dressing combined with

spicy, crunchy scallions and crisp water chestnuts. Great flavor with just a few ingredients.

Serve this sour cream salmon salad recipe in a variety of ways by using the simple ingredient exchanges and quick menu planner below.

2-3 servings (as a main dish)

You will need 5 ingredients:

- Grilled, Poached or Baked Salmon
(you may also use canned salmon if you prefer)
- Scallions
- Water Chestnuts
- Sour Cream
- Dried Tarragon (Fresh may be used also)

Make Ahead for this Salad:

- If cooking your salmon, prepare as desired and
weigh out the amount needed

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Ingredients:

* salmon – 8 oz (grilled, poached or baked) cut into small chunks
(prepare ahead of time)

* Quick Tip: If time won’t allow you to prepare your own salmon,
canned salmon may be used instead.

scallions – 1/4 cup diced

sliced water chestnuts – 1/2 cup (cut each slice in half)

** sour cream – 1/2 cup

** Quick Tip to Reduce Fat: use low-fat or nonfat sour cream

dried or fresh tarragon – 1/4 tsp (if dried) or
2 tsp finely chopped (if fresh)

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1. In a mixing bowl, combine salmon, scallions and water chestnuts.

2. In a smaller bowl, combine the sour cream and tarragon. If using dried tarragon, crush the herb in the palm of your hand before adding to the sour cream. This will release the flavor from the herb.

3. Add sour cream mixture to the seafood and vegetables and mix well.

4. Allow the salmon salad to sit in the refrigerator an hour before serving. Mix everything one more time before serving.

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Quick Meals - Menu Planner:

Main Meal Ideas:

** Serve this quick salmon salad with udon noodles tossed with a little olive oil and lemon juice along with steamed peas.

** Serve this sour cream salmon salad recipe on basmati rice with a side of sliced pineapple and mango.

Light Meal Ideas (suitable for lunch or a light dinner):

** You can also serve this quick and easy salmon salad scooped into grilled Portobello mushroom tops with pita chips on the side.

** This quick salad recipe also makes a great wrap sandwich by filling a soft tortilla or vegetable flavored wrap with the salmon salad and topping with some sliced almonds. Add a simple side dish of sliced oranges and strawberries.

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Ingredient Exchanges:

* Instead of Scallions: try Roasted Red Peppers or Marinated Artichoke Hearts

* Instead of Water Chestnuts: try Jicama or Cucumbers

* Instead of Sour Cream: try Low-fat or Nonfat Yogurt or a Combination of Sour Cream and Ricotta Cheese together

* Instead of Tarragon: try Dill or Rosemary

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