United Nations Seafood Potato Salad w/Copper River Salmon (serves 8 - 10)
(as Seen on TNN's Crook & Chase Show 7/31/98)


3 cups Copper River Coho Salmon (approx 1.5 pounds) - cooked & broken into bite-sized pieces
2 cups red potatoes - cut into bite-sized pieces, skin on, cooked
2 large mangos - peeled & seed removed, cut into bite-sized pieces
1 cup daikon - cut into thin jullien strips
1 cup jicama - cut into thin jullien strips
1/2 medium red onion - cut into thin rings
1 bunch green onion - chopped
1/3 cup parsley - chopped
1/3 cup cilantro - chopped
4 oz jar pimiento - diced, well drained

All ingredients should be well chilled

Combine all of above ingredients and gently toss with Ginger-Mango Dressing

Ginger-Mango Dressing

2 medium mangos - peeled & seeded
1 medium lime, zest & juice
3 Tblspns crystal ginger - finely minced
2 Tblspns honey
2 Tblspns rice wine vinegar
1 Tblspns fresh ginger - grated
1 tspn cumin - ground
2/3 cup *mayonnaise, yogurt or lite sour cream salt & pepper to taste (For a little extra kick, try adding a few red pepper flakes or a pinch of cayenne pepper.)

Place all of the above ingredients in a food processor and process until very smooth. Chill well.

*My preference is to combine 1/3 cup Best Foods Mayonnaise and 1/3 cup lite or nonfat sour cream.

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