Congealed Salmon Salad Recipe

Name: Congealed Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 1/2 oz.) can salmon; 2 envelopes (2 Tbsp.) unflavored gelatin; 1 c. chopped celery; 1/4 c. chopped green pepper (I use about 1/2 c.); 1 tsp. finely chopped onion (I use 2 spring onions); 3/4 c. salad dressing; 3 Tbsp. lemon juice; 1/2 tsp. salt; 2 hard-cooked eggs, sliced (I omit the eggs); lettuce

Servings: persons

1 (15 1/2 oz.) can salmon
2 envelopes (2 Tbsp.) unflavored gelatin
1 c. chopped celery
1/4 c. chopped green pepper (I use about 1/2 c.)
1 tsp. finely chopped onion (I use 2 spring onions)
3/4 c. salad dressing
3 Tbsp. lemon juice
1/2 tsp. salt
2 hard-cooked eggs, sliced (I omit the eggs)
lettuce

1
Drain salmon, reserving liquid.
2
Add enough hot water to salmon liquid to measure 1 cup.
3
Bring liquid to a boil; pour over gelatin, stirring well.
4
Chill until slightly thickened.
5
Take salmon.
6
Add gelatin mixture, vegetables, salad dressing, lemon juice and salt.
7
Stir until blended well.
8
Arrange egg slices in bottom of a 4-cup mold.
9
Spoon salmon mixture over eggs and chill until firm.
10
Unmold on lettuce.
11
Yields 6 to 8 servings. Mayonnaise should not be substituted for salad dressing.
12
Instead of eggs, I use a slice of stuffed pimiento.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (15 1/2 oz.) can salmon, 2 envelopes (2 Tbsp.) unflavored gelatin, 1 c. chopped celery, 1/4 c. chopped green pepper (I use about 1/2 c.), and more.

Yes, Congealed Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Congealed Salmon Salad

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