ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scandinavian Salmon Salad

Yield 2 servings


  • 1 (8-ounce) salmon fillet*
  • 1/2 cup sour cream
  • 2 tablespoons minced fresh or 1/2 teaspoon dried dillweed
  • 1 tablespoon milk
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup shell macaroni, cooked
  • 2 green onions, chopped
  • Bibb lettuce leaves
  • Garnish: fresh dill sprigs

How to Make It

  1. Place salmon, skin side down, on a rack in a broiler pan.

  2. Broil 5 inches from heat (with electric oven door partially open) 12 minutes or until fish flakes easily with a fork. Cool and flake fish.

  3. Stir together sour cream and next 6 ingredients in a large bowl. Toss with salmon, macaroni, and green onions. Cover and chill 2 hours. Serve on lettuce leaves, and garnish, if desired.

  4. *1 (6-ounce) can skinless, boneless salmon, drained and flaked, may be substituted. Omit broiling.