This recipe features the Tarragon Shallot Citrus Seasoning, found locally at Savory Spice Shop in downtown Franklin. This seasoning is complex, including shallots, honey powder, tarragon, lemon peel, garlic, salt, black pepper, arrowroot and citric acid. Try it with this salmon salad, a great spring entree.
Be sure to visit Savory Spice Shop in Franklin located on Main Street for all of the spices listed in this recipe. Follow them on Facebook for the latest offerings and updates.
- 1/2 cup dried ditalini pasta (or other small pasta)
- 2 tsp. one of the following seasonings:
- Tarragon Shallot Citrus Seasoning
- Capitol Hill Seasoning
- Dill Dip
- 1 (5 oz.) can pink salmon
- 1/2 cup mayonnaise
- 2 Tbsp. French-style dressing*
- 2 tsp. Dijon mustard
- 1 stalk celery, diced or minced
- salt & pepper to taste
*Recipe author recommends Dorothy Lynch® salad dressing if available in your local grocery store.
Cook pasta according to package directions then drain, rinse with cold water and set aside to cool. If using Tarragon Shallot or Capitol Hill, place in small dish with 2 tsp. water and let sit for about 5 min. to rehydrate; Dill Dip doesn’t need to rehydrate. Place salmon in a bowl and break into fine bits with a fork. Stir in mayonnaise, dressing and mustard; you want this on the soupy side. Add celery and seasoning then fold in cooked pasta. Season with salt & pepper to taste. Cover and chill at least an hour or more if you have time.
Makes a refreshing lunch with greens, tomatoes, or deviled eggs.
2 to 4 servings
Sandra Batterman, Savory Spice customer
Thanks to the Savory Spice Test Kitchen
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