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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38051/full/38051/curried-salmon-salad/ <br /><br /> <b>Curried Salmon Salad</b> <br /> Thursday, May 14, 2009 | by <br /><br /><p>Serves 6-8<br /><br />5 cups cooked salmon, cut into 1-inch cubes<br />4 stalks celery, thinly sliced<br />2 small mangoes, cut into 1 inch cubes<br />1 bunch green onions, thinly sliced<br />3⁄4 cup unsweetened shredded coconut<br />1⁄4 cup mayonnaise<br />1⁄2 cup chopped parsley<br />1 Tbs. curry powder<br />1⁄4 cup peach or mango chutney<br />2 Tbs. fresh lemon juice<br />salt and pepper<br />6 cups mixed greens<br />additional parsley for garnish<br /><br />In large bowl combine salmon, celery, mangoes, green onions and 1⁄2 cup coconut. To make dressing, combine mayonnaise, parsley, curry powder, chutney and lemon juice. Toss with salmon mixture. Salt and pepper to taste. Line serving platter with greens and mound salmon salad over them. Sprinkle with remaining coconut and parsley.</p> <p>(Louise Fiszer)</p>

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