March 27, 2011

Salmon Salad

A few months ago, we were wandering through New Sagaya and were offered samples of their crab salad.  It was, not to put too fine a point on it, one of the most delicious things I've ever tasted.  Since then, I've had a hole in my heart and tried to fill it with this.  Now, this isn't QUITE as good as the crab salad (but really, when does salmon compare to king crab?), but it's still a great little snack, hors d'oevre, or even sandwich!

Be sure to make this the day before serving - it benefits immensely from having a day for the flavors to meld.  Additionally, do not neglect the tomato!  This is one of those magical combinations where the whole is greater than the sum of its parts!  The proportions are easily adjustable.  The amount below made two meals for me.


1/4 salmon fillet
Season salt, ground pepper, garlic, cayenne
1/4 granny smith apple, diced
1/2 stick celery, diced
1/8 c grated asiago (substitute fresh Parmesan if you'd like)
2-4 T mayo
pepper, cayenne, cajun seasoning
1 tomato, sliced

Rub the salmon fillet with the salt, pepper, garlic, and cayenne.  Grill until flaky.

Shred the salmon with a fork and mix with apple, celery and cheese.  Stir in the mayo a little at a time until the salad reaches the right consistency.  Blend in further seasonings to taste.  Serve on sliced tomato.

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