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Nineties Potato Salad

2 lbs. Red Bliss Potatoes
2 cups Crabmeat, shredded
1/2 cup Bay Shrimp
4 Eggs, hard-boiled and chopped
1 cup Fresh Corn Kernels
1/2 cup Medium sized Black Olives, pitted
1/4 cup Water Chestnuts, sliced
1 1/2 cups Fresh Spinach, chopped
1/2 cup Maui Onion, minced
1/2 cup Celery, minced
1/2 cup Carrots, grated
2 1/2 cups Mayonnaise
Salt & Pepper to taste

Cook potatoes in lightly salted boiling water until fork-tender. Cool, then cut into eigths. In a large mixing bowl, toss all ingredients lightly to combine. Add salt & pepper to taste. 

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Pickled Eggplant Salmon

20 oz. Salmon filet
Salt & Pepper to taste
2 Tbsp. Tobiko
2 cups Mayonnaise
3-4 Tbsp. Pickled Eggplant, chopped

On two ti leaves, place salmon skin side down. Salt & pepper the filet to taste. In a small bowl, combine tobiko and mayonnaise. Spread a generous amount of the mixture on the salmon filet. Top the salmon with the pickled eggplant. Wrap the salmon in aluminum foil and place on grill for approximately 15 minutes or until cooked. Salmon may also be baked in a 350 degree preheated oven.