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Salmon Salad Supreme

Salad.Dominion's picture
Nothing can compliment your meal so wonderfully than this Salmon Salad Supreme. Try out this fresh, delicious and exciting recipe for Salmon Salad Supreme and relish it!
  Unflavored gelatin 2 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Evaporated milk 1 3⁄4 Cup (28 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Paprika 1⁄2 Teaspoon
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Canned salmon 1 Pound
  Water 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 Tablespoon
  Tabasco 1 Dash
  Salt 1 Teaspoon
  Pepper 3⁄4 Teaspoon
  Pitted olives 1⁄2 Cup (8 tbs)
  Sliced olive 2 Teaspoon

Soften 1 envelope gelatin in lemon juice.
Combine gelatin with 2/3 cup evaporated milk, 1/3 cup water and paprika.
Cook over boiling water, stirring constantly, until dissolved.
Add celery and salmon; turn into 1-quart mold; chill until firm.
Soften remaining envelope gelatin in 3/4 cup water; stir in remaining 1 cup evaporated milk.
Cook over boiling water, stirring constantly until gelatin dissolves.
Remove from heat and stir in horseradish, mustard, tabasco, salt and pepper.
Chill to consistency of unbeaten egg white.
Fold in 1/2-cup olives and spoon on top of salmon layer.
Chill 2-3 hours.
Unmold and garnish with additional ripe olive slices.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 118

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 40.6 mg13.5%

Sodium 903.5 mg37.6%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.41 g1.6%

Sugars 8.1 g

Protein 24 g47.9%

Vitamin A 8.5% Vitamin C 12%

Calcium 21.2% Iron 3.5%

*Based on a 2000 Calorie diet

Salmon Salad Supreme Recipe