Home › Left-Over Fish › Salmon Salad

Salmon Salad

Season large pieces of left-over salmon with vinegar, salt, and pepper. When ready to use, drain off liquid, place in center of platter on lettuce, and surround with any one or two, or all of the following vegetables: string-beans, asparagus tips, peas, beets, tomatoes (less of this than of the others).

Use lettuce leaves as a border. Serve with mayonnaise or French dressing (see pages 73-74).