Do you have pickles in your pantry? Do you grow green onions or chives in your herb garden?
If you do, you may enjoy using them for this new recipe we tried. I've been talking about increasing our salmon, and clearing out my hoarded pile of recipes, so here is another adapted recipe that we are keeping.
Salmon Macaroni Salad
(adapted from "Aunt Sue's Salmon Macaroni Salad, from The Lazy Days of Summer Cookbook, by Jane Watson Hopping)
1 - 12 oz. box of bow tie pasta
(cook according to directions, rinse with cold water and drain)
In a mixing bowl, combine the following:
1 to 1 1/2 cups shredded salmon (boneless, skinless)
4 Tbsp. organic lemon juice (or fresh squeezed)
1 cup pickles, chopped*
4 Tbsp. chopped green onions or chives (fresh)
1/2 cup mayonnaise
1/8th tsp. paprika
pepper to taste
Add cooled pasta to the mixture, and mix gently. Chill in the refrigerator. Toss gently prior to serving.
*Note: I simply used whatever dill or bread and butter pickles I had canned in the previous season. I may even try this with my home canned sweet pickle relish next. I also used bottled (organic) lemon juice (what I had on hand).
I'm looking forward to making this in the spring and summer, when hot food is not desired, and my herb garden is flourishing.