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Submitted by Esther S K This recipe came about one Yom Tov morning when I realized I didn’t have enough salmon for all my guests, and needed a way to stretch it. Now I make it on purpose, and it always gets rave reviews!
1 bag lettuce
small purple onion, sliced in rings
salmon
1 cup cornflake crumbs
salt and pepper
1/2 cup mayonnaise
1/4 cup honey
1/4 cup mustard
oil for frying
3 tablespoon olive oil
2 tablespoons mustard
1 and 1/2 tablespoons honey
1 and 1/2 tsp vinegar
salt and pepper
Cut salmon into 1 inch by 1/2 inch rectangles. Mix mayonnaise, honey and mustard in a bowl and add salmon. Let it sit for at least half an hour. Mix cornflake crumbs with salt and pepper. Add salmon cubes to crumbs and toss to coat.
In a pan, heat up an inch of oil on a medium-low flame. Add breaded salmon cubes to the pan, and fry till golden (about 2-3 minutes per side).
Put lettuce and purple onion in serving bowl. Mix dressing ingredients together and pour over salad. Top with salmon croutons and serve.
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