Ready-to-Eat Wild Salmon Sunburst Salad


3 small grapefruits, halved

2 - 6oz packages of Ready-to-Eat Wild Sockeye Salmon
3/4 cup celery crescents
1/4 cup coarsely chopped walnuts

Reserved salmon juices
1/2 C creamy cottage cheese
1/2 C plain yogurt
4 sprigs parsley
1 green onion, chopped
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 tsp Dijon mustard
1/4 C mayonnaise
1/2 tsp sugar


Using a grapefruit knife, carefully remove fruit from grapefruit halves; cut fruit into segments completely free of membrane. Scrape shells clean. 
Drain salmon, reserving juices for Green Onion Dressing, and break into chunks. 
Gently toss grapefruit segments, salmon, celery, and nuts together. 
Spoon mixture into the grapefruit shells. 
Cover with plastic wrap and chill thoroughly before serving with dressing on the side. 
To make dressing: Place all ingredients in blender. Blend until smooth. Refrigerate until ready to serve. 

We hope you enjoy SeaBear's online Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Serves 4-6.