3 Reviews

This was very quick and yummy, and I will be making it again. I did leave out the dill because I can't stand it. I also ended up using a slightly different mayo/mustard combination because I didn't carefully read the ingredients list. I used about 1 cup mayo and about 1/4 cup mustard. (I really just mixed it to taste, but used a little bit too much mayo). However, I really enjoyed this a lot, and next time I will make it acording to specs (except for the dill). Thanks for sharing this recipe!

5 people found this helpful. Was it helpful to you? [Yes] [No]
Maiya March 23, 2003

I may re-review this after it's been refrigerated; I think I'll like it more cold (rather than room temp). I didn't have green beans or radishes (which I guess were garnish?), but I had a huge bunch of asparagus and a small head of broccoli to use (I used slices of the stem, too). I also used home-canned salmon, so I opted to use two cans to make sure there was enough (which was a little too much). Also, I threw in a tablespoon of sugar in the dressing. Maybe I should've followed Maiya's route and skipped the dill. This won't necessarily become a staple summer meal, but it was nice for something differen, very easy and fast. Thanks for posting, DiB's!

0 people found this helpful. Was it helpful to you? [Yes] [No]
anonymous23 May 31, 2008

From now on we will keep a couple cans of salmon in the pantry at all times. Fixed it as listed except for asparagus (yuck). This recipe is tops. Rich tasting, eye appealing and easy. Plated it with a garnish of parsley and cherry tomatos. Ate it before I could take a photo. I will send photo next time. Thanks for a sure fire winner.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Craig Shrum May 18, 2004
Creamy Salmon and Pasta Salad