lgreer

Not really a review, but more of an observation— the recipe says to take the temp near the bone, but that is not good practice. It needs to read 165 in the thickest part of the meat AWAY from the bone.

This is a wonderfully tasty salad, and very easy to make. It is perfect just the way it is, but who can resist adding their own touch? I added half a can (drained) shoepeg corn, just for color, and I also was able to find yellow cherry tomatoes, so I used half red/half yellow cherry tomatoes. This is now my favorite salad!

VERY good salmon salad! I multiplied the recipe for enough to serve on our restaurant's salad bar, and I did take the advice of others who recommended omitting the salt. It turned out wonderfully. Our customers are now asking what days we will be serving it so they can plan on eating here!

I have multiplied this great recipe to serve in the restaurant I manage, and it is one of our customers' favorite dishes. I did alter it a little: I add a layer of shredded Mozzarella on top of the first layer of cheese mixture, and another layer of Mozzarella after uncovering for the last few minutes of baking. I also add grated Parmesan to the egg mixture. Since we cook in a convection oven, I decreased the temp to 350. Thank you for a delicious recipe!