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Salmon Salad with Curried Egg

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1 7.5 ounce can

Sockeye, wild Red

2 tsp

Lemon, zest

2 tsp

Shallot

1

Sprouts

4

Eggs, hard

1 tbsp

Lemon juice, fresh

1/2 tsp

Curry powder

1

Pepper, Freshly ground

1 1/2 tsp

Sea salt

1 1/3 tbsp

Olive oil, extra-virgin

4

slices Bread, multigrain