Salmon Macaroni Salad with Cucumbers

Many years ago my Mom would make this salad with Salmon from a can. Do you remember this stuff? You had to drain it and remove the skin and the bones. Gross! Even so, I did enjoy this salad. Mom said she did start from a recipe, but she doesn't remember where it came from. Today we set out to make it with the leftover Salmon from Girl's Night. It turned out so good. You just have to go out and buy a whole side of salmon and roast it, then make this salad. So much better than the salad of my childhood. You could add more mayonnaise if you like but I think you just need enough to ensure a moist salad. You don't want to mask the taste of the other ingredients. All I can say is GO FISH!

Yield: 4 servings

Ingredients

2 cups elbow macaroni pasta, uncooked

14 oz Roasted Red Pepper and Garlic Salmon

1 cucumber, peeled and chopped

1/2 large shallot, minced

1 tsp kosher salt

1 tsp dill weed, dried

4 Tbsp mayonnaise

Directions

Boil macaroni according to package, drain and chill. Flake salmon with a fork. Dice cucumber, and mince shallot. In large mixing bowl, add macaroni, salmon, diced vegetables, and seasonings. Toss until seasonings are distributed evenly. Add mayonnaise and mix thoroughly. Chill in refrigerator at least 1 hour before serving.

Note: If you decide to use can salmon. I suggest seasoning it to taste with salt, garlic powder, black and red pepper. I would also add some parsley and fresh lemon juice.