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Fresh Pink Salmon Salad
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2 tsp. butter
1 tsp. paprika, Spanish very red
2 tsp. flour
2 6.5 oz. cans of wild Alaska pink salmon
3 fl. oz. salmon broth, drained from cans
1 Tbsp. lemon juice
1 hard-boiled egg, 1 diced egg
2 oz. tofu, diced (optional)
1/2 cup mayonnaise, chilled
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Open the cans and pour entire contents into a colander set over a pot; allow to
drain for 5 minutes. Do not press. On the average, you will get 6 fl. oz. of salmon
broth and about 13 oz. of salmon. The flavorful broth has much of the Omega 3
salmon oils that a number of research papers have shown to have important
nutritional qualities. The broth also has an excellent flavor. Melt the butter
(margarine or oil may be used instead) and stir in the paprika. Cook gently for a
minute or two to extract the red color, and add the flour to make a red roux. Add
the salmon broth, set the heat on high, whisk or stir with wooden spoon, and bring
to a full boil, reduce heat and simmer for 2 minutes. Add the brown sugar
(optional)and pepper. Place the diced stale bread into a large bowl and pour the
salmon veloute you have just made over them, and stir well to moisten the crumbs
completely. They will become a rich salmon color. (You can skip this step and just
pour the broth over the bread cubes, and let it soak up. Almost as good.) Add
diced hard-cooked eggs and/or tofu and stir to mix them in well. Add diced celery
and onion, lemon juice, and mix. Add the salmon and mix well, but do not overmix.
Try to retain some of the salmon flakes intact for a better texture. Add just enough
cold mayonnaise to cohere the ingredients. Chill and serve.
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