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Recipe by My Kosher Recipe Contest

Salmon Crouton Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour
Diets

No Diets specified

Submitted by Esther S K This recipe came about one Yom Tov morning when I realized I didn’t have enough salmon for all my guests, and needed a way to stretch it. Now I make it on purpose, and it always gets rave reviews!

Ingredients

Salad

  • 1 bag lettuce

  • small purple onion, sliced in rings

Salmon

  • salmon

  • 1 cup cornflake crumbs

  • salt and pepper

  • 1/2 cup mayonnaise

  • 1/4 cup honey

  • 1/4 cup mustard

  • oil for frying

Honey-Mustard Dressing

  • 3 tablespoon olive oil

  • 2 tablespoons mustard

  • 1 and 1/2 tablespoons honey

  • 1 and 1/2 tsp vinegar

  • salt and pepper

Directions

Prepare the Salad

1.

Cut salmon into 1 inch by 1/2 inch rectangles. Mix mayonnaise, honey and mustard in a bowl and add salmon. Let it sit for at least half an hour. Mix cornflake crumbs with salt and pepper. Add salmon cubes to crumbs and toss to coat.

2.

In a pan, heat up an inch of oil on a medium-low flame. Add breaded salmon cubes to the pan, and fry till golden (about 2-3 minutes per side).

3.

Put lettuce and purple onion in serving bowl. Mix dressing ingredients together and pour over salad. Top with salmon croutons and serve.

Salmon Crouton Salad

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