Reviewed: Sep. 28, 2011

this was a nice change for a tuna salad. i did add some extra lemon juice as i used greek yogurt and it was a bit thick. i think my curry must have been a bit old as i found the tbsp didn't overpower at all.

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Reviewer:

bentomum

Reviewed: Jul. 8, 2011

Delicious! I made only two servings of it, and ended up doubling the pasta, but otherwise made it exactly as-is. It turned out great! I think this would also be really good without pasta and used in place of a chicken salad on a sandwich or over greens. Thanks!

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Reviewer:

Katrina Leigh

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: May 12, 2011

WOW! excellent combination. I overcooked our salmon the night before. So I was looking for something to redeem it. This salad definitely deserves the high ratings it has received. I'm not sure how much salmon we included, probably more than the 8oz called for. Everything else, I followed the instructions exactly. Everybody has their own preference of the amount of curry. But this made a perfect balance for my wife and I. We will definitely use this again, whether or not I overcook the entree.

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Reviewer:

Eddie Francisco

Reviewed: Jun. 4, 2010

We were pleasantly surprised! My daughter even wanted 3rds! I did not add the curry because we don't have any. We did add a an of mandarin oranges and that was delicious!

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Reviewer:

PALLOTTA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

Reviewed: Mar. 31, 2010

This was Delicious!

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Reviewer:

wgkelley

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 6, 2009

SO GOOD. I've made this several times and there are never any leftovers. I've only made 2 changes - I do not use pasta simply to cut calories. I serve it tossed with lettuce, spinach or a greens combo; and I never have plain yogurt so I use fat free free mayo. I was skeptical of the apple the first time I made it and only used 1/2 an apple, but the apple is a delicious part of the salad and I always use a whole apple now. I'm so glad this recipe was posted.

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Reviewer:

elite

Reviewed: Jan. 13, 2009

I tried adapting this recipe a bit by serving the salmon and sauteed onions over linguine tossed with apples and walnuts, spooning the sauce on top. I wasn't impressed. Next time I'll try it as written and see if it changes my opinion. The sauce was lacking something, I just can't figure out what. Maybe more lemon juice? Or some sort of basil or dill?

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Reviewer:

wendica

Reviewed: Sep. 29, 2007

The recipe as it is is probably a four or fewer star, but I read the comments prior to making. I doubled the salmon and the pasta and the ratio of pasta to dressing was really good. Very tasty dressing, and now I have leftovers. Next time, I am going to double the apples as well. Very simple to make, but allow a little more time than advertised (to cook the pasta and the salmon). I will definitely make this again! Thanks!

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Reviewer:

Mark Sabadie

Cooking Level: Beginning

Living In: Easley, South Carolina, USA

Reviewed: Sep. 7, 2007

There was too much sauce and I thought 1/2 cup pasta was too little. Maybe double it next time. Otherwise easy to put together.

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Reviewer:

Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

Reviewed: Jul. 14, 2007

The curry was a bit overwhelming so I would suggest using a tsp rather than a tbsp. I prebaked the salmon with an assortment of dill, garlic & onion powder, salt, pepper, and a dash of lemon zest. It worked wonderfully although using more salmon than what the recipe calls for is fully recommended. I also always use green or granny smith apples with my chicken apple curry soup and thought they would serve better than red in this recipe which was true in my personal opinion. And just to have a lil creative fun I used the bow tie pasta for the that ridge "fin" like look just to go with the salmon feel. Overall not my favorite but definitely a nice twist for impressing guests while trying something very new. . .

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