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Salmon, curry, and crunchy bread salad from Happy in the Kitchen: The Craft of Cooking, The Art of Eating by Michel Richard and Peter Kaminsky and Susie Heller

  • salmon fillets
  • cucumbers
  • macadamia nuts
  • red onions
  • Tabasco sauce
  • tomatoes
  • country bread
  • picholine olives
  • Madras curry powder

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Notes about this recipe

  • sosayi on October 28, 2017

    While it seems to be an odd combination of ingredients, this was one of the best bread salads I've ever had. Toasted country style bread tossed with chopped cucumber, tomato, shallots, macadamia nuts, olives, red wine vinegar, olive oil, and tabasco and then topped with a curry marinated Salmon. Slight changes: castelvetrano olives subbed for pincholine, toasted macadamia nuts (vs. not toasted), unpeeled tomatoes (vs. blanched/peeled), shallot subbed for red onion, and broiled salmon vs. grilled. I'll definitely be making this again.

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