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Gluten free • 5 mins to make • Serves 4

Seafood

1 7-ounce can Alaskan blueback salmon

Produce

1/4 cup Green onion
1 Onion, medium large
2 tbsp Potato flakes

Condiments

1 tsp Lemon juice
2 tbsp Pickled relish, sweet
6 oz Tofutti better than sour cream
JoyofKosher (Joy of Kosher with Jamie Geller)

Alaskan Salmon Salad would be perfect for Shabbat lunch or third meal.

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Pioneer Woman says~ Perfect Salmon EVERY time, here’s how: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method! Excellent for impressing dinner guest.