Salmon Salad With Toasted Hazelnuts and Tarragon recipe
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Ingredients
- ¾ cup hazelnuts 4 (5 ounce) cans salmon, drained ⅓ cup mayonnaise ⅓ cup Greek yogurt ½ cup finely chopped red bell pepper ½ cup finely chopped carrot ½ cup finely chopped celery 2 hard-boiled eggs, chopped ¼ cup minced onion 3 tablespoons minced fresh parsley 2 tablespoons Dijon mustard 1 tablespoon minced French tarragon leaves ½ lemon, juiced 1 teaspoon garlic salt ½ teaspoon salt ⅛ teaspoon ground habanero pepper, or more to taste
Nutrition Info
- 306.4 caloriescarbohydrate: 5.8 gcholesterol: 83.1 mgfat: 22.3 gfiber: 1.9 gprotein: 21 gsaturatedFat: 3.6 gservingSize: -sodium: 809.1 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Salmon Salad With Toasted Hazelnuts and Tarragon
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.
Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.