Sea Reef Salad
Sea Reef Salad offers a delightful combination of flaky salmon, crunchy almonds, and tangy lemon with creamy mayonnaise and sour cream. Perfect for seafood lovers and parties, its elegant presentation and rich flavors make it a standout appetizer or light main dish.
Ingredients
Instructions
- Drain and flake the salmon.
- Mix the salmon, chopped eggs, chopped olives, and sliced toasted almonds in a bowl.
- Soak the unflavored gelatin in cold water for 5 minutes.
- Dissolve the gelatin over hot water.
- Add mayonnaise, sour cream, grated onion, salt, and lemon juice to the gelatin mixture and stir well.
- Combine the gelatin mixture with the salmon mixture and mix thoroughly.
- Mold the mixture into a mold and place in the refrigerator until congealed.
- Remove the salad from the mold and garnish with chopped parsley.
- Serve chilled.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half of the mayonnaise or sour cream. If you're looking for a nut-free option, you can skip the almonds altogether or replace them with sunflower seeds. To enhance the flavor, add a touch of dill or capers. This salad can also be made with canned tuna for a similar dish, similar to a Creamy Tuna Twist.
Serving Suggestions
Serve this refreshing Sea Reef Salad as an elegant appetizer at gatherings or as a light lunch paired with crisp lettuce leaves. It pairs beautifully with crusty bread or crackers, and a side of fresh fruit or a simple green salad complements it nicely. For a heartier meal, consider serving alongside a creamy soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may continue to firm up as it chills, so if you need to soften it slightly before serving, let it sit at room temperature for about 15 minutes. Avoid freezing, as the texture will be affected.
Nutrition & Diet Analysis (per serving)
Each serving of Sea Reef Salad contains roughly 360 calories, with 10g protein, 50g carbohydrates, and 14g fat. It is a good source of protein (19% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1721mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked fresh salmon in place of canned. Make sure to flake it similar to the canned version. Adjust the cooking time accordingly, as fresh salmon needs to be fully cooked before mixing it into the salad.
Is it possible to make this salad ahead of time?
Absolutely! This salad can be prepared a day in advance, making it perfect for meal prep or gatherings. Just mold it and refrigerate, then garnish with parsley right before serving to keep it fresh and vibrant.
What can I substitute for olives if I don't like them?
If olives aren't your favorite, you can substitute with chopped pickles or capers for a similar briny flavor. Alternatively, adding diced bell peppers can provide a nice crunch without altering the overall taste of the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).