Salmon Salad With Toasted Hazelnuts and Tarragon recipe

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Ingredients

¾ cup hazelnuts
4 (5 ounce) cans salmon, drained
⅓ cup mayonnaise
⅓ cup Greek yogurt
½ cup finely chopped red bell pepper
½ cup finely chopped carrot
½ cup finely chopped celery
2 hard-boiled eggs, chopped
¼ cup minced onion
3 tablespoons minced fresh parsley
2 tablespoons Dijon mustard
1 tablespoon minced French tarragon leaves
½ lemon, juiced
1 teaspoon garlic salt
½ teaspoon salt
⅛ teaspoon ground habanero pepper, or more to taste

Nutrition Info

306.4 calories
carbohydrate: 5.8 g
cholesterol: 83.1 mg
fat: 22.3 g
fiber: 1.9 g
protein: 21 g
saturatedFat: 3.6 g
servingSize: -
sodium: 809.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.

  2. Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.

  3. Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.

Recipe Yield

8 servings

Recipe Note

Mix it up with an interesting twist on the traditional tuna or salmon salad. Serve as desired in sandwiches, on crackers, or in lettuce wraps.

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