This salad can also be made ahead and served chilled.

Recipe by Cooking Light May 1997

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine first 6 ingredients in a small bowl. Stir well; set aside.

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  • Sprinkle pepper over salmon. Place salmon, potatoes, and onion in a vegetable steamer coated with cooking spray; sprinkle with dill. Steam, covered, 15 minutes or until potatoes are tender and fish flakes easily when tested with a fork. Break salmon into chunks.

  • Combine salmon, potatoes, onion, and celery in a large bowl. Add mayonnaise mixture; toss gently to coat.

Nutrition Facts

270 calories; calories from fat 30%; fat 8.9g; saturated fat 1.6g; mono fat 4.1g; poly fat 2g; protein 24.3g; carbohydrates 22.8g; fiber 2.6g; cholesterol 68mg; iron 2.2mg; sodium 405mg; calcium 34mg.
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