This recipe combines my love of salmon with one of my favorite colors - looks beautiful nestled in those cabbage bowls :)
The flavors come alive in this light and delicious recipe. Prettied up in their cabbage leaf bowls makes a pretty presentation for any spring or summertime gathering.
Salmon Salad in Red Cabbage Bowls
3 oz. Smoked Salmon, diced small
5 oz. can pink salmon, drained
½ red onion, diced
1 lg. celery stalk, diced
1 Tbsp. fresh dill, chopped
2 hard boiled eggs, chopped
3 Tbsp. Gainey Vineyard Lemon Chardonnay Aioli
Juice of 1 lemon
1 Tbsp. capers
Salt and pepper to taste
1 head of red cabbage
In medium bowl, combine diced onion and celery. Add smoked salmon and canned salmon and mix well.
Add boil eggs, aioli, lemon juice, fresh dill, salt and pepper. Mix well to combine all ingredients. Fold in capers and refrigerate for about 20 minutes.
Meanwhile, peel off outer leaves of cabbage. Slice down center of cabbage from the core out. Use one or two leaves to form each bowl.
Use an ice cream scoop to portion out each individual serving.
Note: this salad is great on crackers or on a bed of romaine.