Prep 20 mins
Cook 2 hrs
We ate salmon prepared like this when I was a kid and it was too darn hot to use the oven or stovetop. I've modified and added to the original salmon mixture to make a meal- type salad that we enjoy as a lighter dinner. Serve with some crusty rolls and a glass of chilled white wine and enjoy!Recipe doubles ( or more ) easily.Cook time is chilling time.
- 1 (14 3/4 ounce) can canned salmon
- 4 -5 slices sweet onions, such as Texas 1015 (thin slices) or 4 -5 slices vidalia onions (thin slices)
- 1⁄4 teaspoon dill weed
- 1⁄3 cup white wine vinegar
- 1⁄4 cup water
- fresh ground black pepper
- 2 hardboiled egg, quartered
- 2 tomatoes, quartered or 12 cherry tomatoes
- 1 cucumbers, peeled and cut into slices or 1 cucumber, cut into spears
- mixed salad green
- green olives, to garnish
- black olives, for garnish
- Without draining, put salmon in a bowl.
- Cut onion slices into eights and sprinkle on top of the salmon.
- Sprinkle with dill weed and add freshly ground pepper to taste.
- Add wine vinegar and water and gently mix with a fork, breaking up the larger pieces of salmon.
- Cover and refrigerate for about 2 hours.
- Arrange salad greens on two plates.
- Top with the salmon mixture,divide the eggs,tomatoes, and cucumber between the two plates, and garnish with the olives of choice.
- You may want to drizzle this with some dressing of choice, but I find that the marinating liquid from the salmon works just fine!