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Ensalada de Salmon (Salmon Salad)

Featured in the Honolulu Star-Bulletin on October 11, 2006.

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Ingredients:

Ensalada de Salmon (Salmon Salad)

  • 1 can (7.5 ounces) pink or red salmon (reserve liquid)
  • 2 heads Manoa lettuce
  • 1 1/2 medium-sized ripe tomatoes, diced
  • 1/2 cup sliced Maui onion
  • 1/3 cup water
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons soy sauce
  • 2 to 3 dashes hot pepper sauce (such as Tabasco)

Directions:

  1. Remove bones and skin from salmon and break into bite-size pieces.
  2. Wash lettuce; tear into bite pieces.
  3. Place lettuce into a salad bowl, add salmon, tomatoes, and onion.
  4. Add reserved salmon liquid, water, oil, soy sauce, and hot pepper sauce; toss gently.
  5. Serve with hot rice.

Makes 2 to 3 servings.

Approximate Nutrient Analysis per serving (based on 3 servings):
 250 calories, 15 g fat, 2 g saturated fat, 40 mg cholesterol, 600 mg sodium, 11 g carbohydrate, 4 g fiber, 3 g sugar, 18 g protein

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