Salmon Salad With Toasted Hazelnuts and Tarragon Recipe

Salmon Salad With Toasted Hazelnuts and Tarragon Recipe

  • 3/4 cup hazelnuts
  • 4 (5 ounce) cans salmon, drained
  • 1/3 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 hard-boiled eggs, chopped
  • 1/4 cup minced onion
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced French tarragon leaves
  • 1/2 lemon, juiced
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground habanero pepper, or more to taste
  1. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
  2. Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.
  3. Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.
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