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Recipes Fresh From The Farm

Salmon Salad with Cashews

E. Marie from Alaska Heritage Cookbook

Serves 4

We hardly ever have leftover salmon ... however, this is a great way to serve it cold ... it is utterly delicious served with sourdough rolls. A wonderful lunch or dinner when the weather is hot!

  • 2 C. cooked salmon
  • 1 diced zucchini
  • 1/2 C. salted cashews
  • 1/4 C. diced green onions
  • 1/2 C. Greek yogurt
  • 1/4 C. mango chutney, chopped
  • 1 ripe honeydew or cantaloup melon, remove seeds, cut in quarters
  • clusters of red or green grapes, washed and dried

Flake the salmon into a bowl in large chunks, discard any skin or bone. Add the zucchini, cashews & green onion, toss gently.

Stir together the yogurt & chutney. Arrange the melon and grape clusters on 4 chilled plates. Mound the salmon mixture over the melon quarters, top with the yogurt-chutney mixture.