Makes 6 servings
1 cup (4 ounces) sliced almonds, in all
1 pound cooked salmon
1 pound plus 1 cup seedless white grapes,
6 sticks celery, thinly sliced on diagonal
1 (8-ounce) can sliced water chestnuts drained
1 small fresh pineapple, peeled, cored and cut into bite-size pieces
1- cups mayonnaise
2 tablespoons plus 1- teaspoons curry powder
2 tablespoons orange marmalade
2 tablespoons honey
2 teaspoons Worcestershire sauce
2 tablespoons apple cider vinegar
teaspoon ground cardamom
teaspoon dry mustard
teaspoon Creole (preferred) or brown prepared mustard
1 teaspoon dried dill weed
1 teaspoon dried sweet basil leaves
teaspoon finely minced fresh garlic Juice of lime
juice of lime cup olive oil
2 teaspoons Chef Paul Prudhommes Seafood Magic or Blackened Redfish Magic
Belgian endive
Boston or limestone lettuce leaves
In a small skillet, toast the almonds over medium heat, shaking the pan constantly until the almonds are light brown, about 4 to 6 minutes. Remove from heat and set aside.
In a large bowl combine the salmon, 1 pound of the grapes, the celery, cup toasted almonds, the water chestnuts and pineapple.
In a blender combine the mayonnaise, curry powder, marmalade, honey, Worcestershire sauce, vinegar, cardamom, dry and prepared mustards, dill weed, basil, garlic, and lime juice. Process at high speed about 30 seconds. Add the remaining 1 cup grapes and cup almonds and process about 20
seconds. Add the oil and Seafood Magic and process until completely smooth and creamy, about 30 to 40 seconds. Makes about 3 cups.
Arrange a bed of lettuce and endive leaves on each serving dish. Scoop about 1- cups salad onto the lettuce and cover with cup dressing.
Copyright 1991 by Paul Prudhomme
