1 pound peeled and deveined cooked shrimp (41-50 per pound)
1 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup finely chopped onion
1 cup mayonnaise
3/4 cup plain yogurt
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
Description
Cook pasta according to package directions. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, shrimp, celery, pepper and onion. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
This recipe works with fresh salmon or canned salmon. When using fresh salmon, cook the fillet according to the directions from your favorite salmon r...
Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape th...
You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead....
Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mi...
To store salmon patties, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze the patties by wrapping ...
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more peo...
