This Banana Salmon Salad recipe comes to us from the 1920s. We were surprised to find variations from the 30s, 40s, and 50s as no one in our collective kitchens had heard of such a combination of flavors. All had a mayonnaise sauce and the crunch of celery and pickle – akin to a classic tuna salad- while the proportion of banana to salmon and inclusion of pineapple varied. We liked this early simple version that is a little heavier on the fruit versus fish.
Banana Salmon Salad - 1925
Ingredients
- 3 Bananas (Peeled and sliced)
- 1/2 cup Diced Pineapple
- 1 1/2 cup Canned Salmon (Drained)
- 1/4 cup Celery (Finely chopped)
- 2 Tbs Pickle (Finely chopped)
- 1/2 tsp Salt
- Mayonnaise (Use to taste - We used approx. 1/2 cup)
Instructions
- In a mixing bowl, stir together banana and pineapple. Gently stir in salmon, celery, pickle, and salt until combined.
- Add mayonnaise until desired level of sauce and moisture is reached. We used about 1/2 cup.
- Serve immediately or chill for 1-2 hours.
Serving Suggestions
+ Serve a tablespoon full on your favorite cracker or mini-toast
+ Garnish with a sprinkle of toasted coconut and sesame seeds
+ Substitute salmon for shredded crab or canned shrimp.
Source
Adapted from a recipe appearing in Bananas Take A Bow…In Attractive New Dishes For The Up-To-Date Hostess (circa 1925).
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