Say "She sells seashell salmon salad down by the seashore" 3 times fast....... We are blessed to have amazing friends in the beautiful state of Alaska who generously supplied us with some beautiful red, river-washed salmon. There's nothing else like it out there that I have ever seen. Thank you so very much, Eb & Lorie Pope. So what is a girl to do with all of this salmon??? Salmon salad literally jumped through my mind.
Next, I baked a nice slab of it in the oven, just until done and then proceeded to shred it with a fork.
1 (1 lb.) box small seashell multi-grain pasta
2 cups flaked cooked salmon
1/2 cup mayonnaise
1/3 cup chopped green pepper
1/4 cup chopped sweet onion
1/4 cup chopped icicle pickles
1/4 cup chopped bread & butter pickles
1 Tbsp. fresh lemon juice
1/4 tsp. each of salt and pepper
a sprinkle of sugar
a couple shakes of hot sauce
Cook pasta just to al dente. Do not over cook! Drain well and place in large bowl. Combine remaining ingredients mixing until blended; cover and allow to chill well. Serve on a bed of lettuce or on Club or Ritz crackers.
COOKS NOTE:
You may also cook the large seashell pasta and ladle the salad into the shells and serve on lettuce.
"I never met a salmon pasta salad that I did not like."~Adele Forbes
