This is the perfect way to use leftover grilled salmon. The next time you grill, throw a few extra salmon fillets on the grill for this recipe.
1 TB sugar
1 TB apple cider vinegar
2 TB extra virgin olive oil
1 TB ketchup
1 teaspoon Worchestershire sauce
1/2 teaspoon dry mustard
1/2 bottle Larynx Lava hot sauce
1 teaspoon sea salt
Freshly ground black pepper to taste
1 cup mayonnaise (Duke’s brand recommended)
Whisk all ingredients except mayonnaise together.
Add mayonnaise and whisk until blended. Set aside.
1 lb. of grilled salmon
3 cups finely shredded cabbage
3 small gherkin pickles, chopped
2 hardboiled eggs, chopped
1/2 cup celery, diced
1/2 cup red bell pepper, diced
In a large bowl, flake grilled salmon with a fork. Add cabbage, pickles, eggs, celery and red bell pepper and stir. Add dressing and stir until all ingredients are well mixed. Serve salmon salad on a bed of lettuce. Top with slivered almonds or chopped cashews if desired.
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