Wednesday, September 22, 2010

Minnesota Hot Dish

by Cheri of From Out of the Cracks

Today's tasty summer recipe is from the inventive Christine Stanton of Prayer Bedes. Christine says, "here is a recipe I just made tonight, and it turned out quite good. The idea for the cucumber cups was found in a few places online. The filling I made up myself, with modifications from a few recipes. My mom has a curry sauce that she serves with grilled salmon, which led to the curried salmon salad idea."

Christine also has recommedations for "changing up" this recipe, "a filling with dill would also work nice. You could just leave out the curry powder, nuts, and raisins. Substituting Greek yogurt for the mayonnaise might also be a possibility. I am also thinking of trying something with Greek tzatsiki sauce and and grilled chicken next."


Curried Salmon Salad Cucumber Cups
Ingredients:

5 medium cucumbers
1 can salmon
juice of 1 lemon
1/4 - 1/2 c. mayonnaise
heaping teaspoon curry powder
pinch sea salt1/4 c. chopped walnuts
1/4 c. raisins
1/2 red pepper chopped (I added this for color)

Directions:

- Peel cucumbers then score with a fork.
- Cut into about 3/4" slices.
- Scoop out centers with a mellon baller- Mix together remaining ingredients

Fill cups with salmon mixture

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