Salmon Salad

Why open a can when it is so easy to make salmon salad from fresh or frozen salmon?

Quick and easy for a busy night's meal, this recipe will soon become a favorite. The ingredient measurements are not at all rigid and easily adjusted to your taste. Notice how I didn't give any measurements? That's how flexible it is. You really can't do it wrong. Enjoy!

Salmon Salad

10-16 ounces of salmon filets, thawed if frozen

Celery, finely chopped

Onion, regular or green onions, chopped fine

Mayo

Dill Pickle Relish

Mustard

Old Bay Seasoning

Grated cheese, any kind, optional

Bread, bagels, buns, crackers (whole wheat preferred)

Cook salmon as directed on package. I have a seafood setting on our microwave that works well. Basically, place filets in a microwave safe dish and cover with plastic wrap, pulling the plastic wrap back just a bit to vent at one of the corners. Microwave at full power for about 6 to 8 minutes for 10 oz. salmon. Monitor the cooking until you get used to how long your microwave oven takes. It should flake when it is done but you don't want it to dry out.

Combine the cooked and flaked salmon, about 1-2 ribs chopped celery, and 3 chopped green onions, greens and all.

Add three heaping spoonfuls of mayo, one heaping spoonful of dill pickle relish, a teaspoon or so of mustard (I used a German hot mustard), two sprinkles of Old Bay Seasoning, and stir until well blended. Don't put the mayo away because you might need more. I needed about another spoonful. You want it moist but not drowning in dressing. You can stir in about 1/2 cup grated cheese if you like.

Serve with your choice of bread, toast, bagels, buns, crackers, you name it. We love Whole Wheat Bagel Thins, toasted. (package pictured above)

Yum!

Butterscotch Pudding

There is nothing like homemade pudding from scratch. There is much satisfaction in taking a few simple ingredients and producing such a decadent tasting treat. The recipe below makes a pudding that tastes rich and creamy, even though it is made with healthy ingredients.

I have a subscription to Prevention magazine (highly recommended) and that's where this recipe was published. My only change was to use real brown sugar instead of splenda brown sugar blend. There isn't much sugar in 4 servings so I went with the real thing. Oh, and I added 1 whole teaspoon vanilla instead of 1/2. Enjoy!

Butterscotch Pudding

2 Tbl. nonfat dry milk

1.5 Tbl. cornstarch

1/4 cup brown sugar

1 can (12 ounces) fat-free evaporated milk (NOT sweetened condensed)

1 egg, beaten

1 tsp. vanilla 

fat-free whipped topping

Whisk the dry milk, cornstarch, and brown sugar in a saucepan. While whisking constantly, gradually add the evaporated milk and egg. Set the pan over medium-high heat. Cook, whisking constantly, for 5 minutes or until thickened. Remove from the heat.

Whisk in the vanilla. Cool to room temperature and then store in an airtight container in the refrigerator for up to 3 days. Just before serving, top each serving with a dollop of whipped topping.