Salmon Salad With Toasted Hazelnuts and Tarragon

Mix it up with an interesting twist on the traditional tuna or salmon salad. Serve as desired in sandwiches, on crackers, or in lettuce wraps.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 306 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup hazelnuts
• 1 teaspoon garlic salt
• ½ lemon, juiced
• ¼ cup minced onion
• ½ cup finely chopped celery
• ⅓ cup mayonnaise
• ½ cup finely chopped red bell pepper
• 2 tablespoons Dijon mustard
• 3 tablespoons minced fresh parsley
• 2 hard-boiled eggs, chopped
• ⅓ cup Greek yogurt
• ½ cup finely chopped carrot
• 4 (5 ounce) cans salmon, drained
• 1 tablespoon minced French tarragon leaves
• ⅛ teaspoon ground habanero pepper, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.

Step 2

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.

Step 3

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.