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Mock tuna (salmon) salad recipe

May 14, 2008|By BEVERLY MILLS, with ALICIA ROSS

Start to finish: 20 minutes

2 large hard-boiled eggs (for about 1/2 cup chopped)
3 large ribs celery (for about 1 1/2 cups chopped)
1 foil pouch (7.1 ounces) boneless, skinless pink salmon (see Cook's note)
1/3 cup reduced-fat mayonnaise
3 tablespoons sweet-pickle relish
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil (see Cook's note)
1 1/2 teaspoons seafood seasoning blend, such as Old Bay (see Cook's note)
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup dried cherries, optional (see Cook's note)

Cherry-flavored dried cranberries, such as Craisins, are a good substitute for dried cherries. Golden raisins also work.

Peel the eggs and place them into a 6-cup or larger mixing bowl. Use two knives to chop the eggs finely. Dice the celery, and add it to the bowl.

Add the salmon and all of the remaining ingredients. (If you are not serving right away and are using the dried cherries, do not add them until ready to serve.) Stir until the salmon is flaked and the salad is well mixed. Serve at once, or refrigerate until ready to serve.

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Makes about 3 cups (3 1/2 cups with cherries added)

Cook's note: Foil pouches of salmon that don't require draining are widely available. For testing, we used Chicken of the Sea Premium Wild-caught Alaskan Pink Salmon. The exact ounces might vary by brand but a slight variation won't matter. If you can't find seafood seasoning, substitute 1 teaspoon celery salt and 2 dashes hot pepper sauce.

Use a good-quality extra-virgin olive oil. (Even though 1 teaspoon isn't much, it's a flavor booster.)

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