Banana Salmon Salad Recipe
Yes, you read that correctly, the recipe tonight: Banana Salmon Salad. This recipe comes to you from the 500 Delicious Salads cookbooklet, published 1951, edited by Ruth Berolzheimer, director of the Culinary Arts Institute. (”One of the foremost organizations devoted to the science of better cookery” the title page informs us!)
A very retro recipe!
Banana Salmon Salad
3 bananas, diced
1/2 cup canned pineapple, diced (about 2 slices)
1-1/2 cups canned salmon
1/4 cup diced celery
1/2 teaspoon salt
1 tablespoon chopped pickle
mayonaise to moisten
Mix bananas and pineapple together. Add flaked salmon. Fold in remaining ingredients. Garnish with crisp lettuce or other greens and lemon slices. Serves 8.
Tempted anyone?
Ummmmm I’ll pass, thanks.
Comment by sassymonkey — May 8, 2006 @ 8:54 pm
chicken
Comment by retrofood — May 8, 2006 @ 8:58 pm
I want to hear from someone who has tried this thing. How disgusting!
Comment by Denise — May 8, 2006 @ 9:03 pm
For some reason canned salmon scares me. I shall have to get over that before the salmon+bananna combination. I love salmon, but making it canned reminds me of Spam or something even less savory.
Comment by zandperl — May 8, 2006 @ 9:53 pm
LOL don’t let it scare you. Ok, let it scare you. The salmon skin mixed in has always grossed me out. It really is like canned tuna more than spam. My mother was big into mixing it with cream cheese and old bay and making sandwiches. ewww
Comment by retrofood — May 9, 2006 @ 10:30 am
Buck! Buck! Buck!
Yep, call me a chicken. Plus I also am scared of canned salmon and I don’t really like bananas (although I’m getting 2lbs of the suckers in my box today).
Comment by sassymonkey — May 9, 2006 @ 12:41 pm