Type what you have

Ingredients

• ✓ celery salt
• black pepper
• savory
• clove
• cinnamon
• thyme
• sage
• mustard powder

Instructions

1. 1 Combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage, and mustard powder in a small bowl. Mix well and store in a sealed jar.

By Peter Gagn

Ingredients

• ✓ celery salt
• olive oil
• chicken breast
• red onion
• yellow squash
• zucchini
• red bell pepper
• brown mushroom
• garlic
• chicken stock
• tomato paste
• herbes de provence
• cumin
• oregano
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ celery salt
• olive oil
• parmesan cheese
• cayenne pepper
• garlic powder
• chicken thigh

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
2. 2 Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
3. 3 Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By roadrunner8

Ingredients

• ✓ celery salt
• potato
• olive oil
• garlic
• paprika
• oregano
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Thinly slice each potato several times, stopping just short of cutting all the way through.
3. 3 Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes, seal the bag, and shake to coat completely.
4. 4 Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.
5. 5 Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife, 30 to 40 minutes more.

By Fabienne Riesen

Ingredients

• ✓ celery salt
• black pepper
• salt
• garlic salt
• onion salt
• worcestershire sauce
• beef brisket
• russian dressing
• barbecue sauce
• kaiser roll

Instructions

1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
6. 6 Serve beef and sauce on rolls.

By Gary

Ingredients

• ✓ celery salt
• red potato
• butter
• milk
• salt

Instructions

1. 1 Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
2. 2 Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

By stronglive1

Ingredients

• ✓ celery salt
• black pepper
• paprika
• chili powder
• cayenne pepper
• garlic powder
• mustard powder
• rump roast
• water

Instructions

1. 1 Mix pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder together in a small bowl.
2. 2 Rub seasoning mixture over surface of roast. Place roast into a slow cooker and pour in water.
3. 3 Cover and cook on Low until meat is tender and well done, 8 to 10 hours.
4. 4 Transfer roast to a serving platter. Skim fat from juices and strain. Serve juice with meat.

By Ardith Simon

Ingredients

• ✓ celery salt
• ground beef
• white rice
• water
• onion
• salt
• garlic powder
• black pepper
• tomato sauce
• water

Instructions

1. 1 In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
2. 2 Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
3. 3 In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
4. 4 Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

By Tara

Ingredients

• ✓ celery salt
• ground bison
• mustard
• oregano
• cumin
• onion powder
• paprika
• sage
• olive oil

Instructions

1. 1 Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.
2. 2 Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Fabienne Riesen

Ingredients

• ✓ celery salt
• sour cream
• lemon juice
• worcestershire sauce
• paprika
• salt
• black pepper
• garlic
• chicken breast
• bread crumb
• butter

Instructions

1. 1 To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
4. 4 Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

By Chris Boyer

Ingredients

• ✓ celery salt
• pork tenderloin
• cajun seasoning
• garlic granules
• onion powder
• white sugar
• avocado oil
• apple cider
• apple cider vinegar
• maple syrup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
3. 3 Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
4. 4 Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
5. 5 Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
6. 6 Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
7. 7 Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

By Bren

Ingredients

• ✓ celery salt
• ground beef
• onion powder
• garlic salt
• cumin
• tomato sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

Ingredients

• ✓ celery salt
• egg
• sweet pickle relish
• mayonnaise
• yellow mustard
• green food coloring
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely.
3. 3 Peel and slice in half lengthwise. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring.
4. 4 Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon.
5. 5 Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

By ANGELA O

Ingredients

• ✓ celery salt
• lemon juice
• olive oil
• onion
• garlic
• white wine
• pepper
• worcestershire sauce
• hot pepper sauce
• salt
• cornish game hen

Instructions

1. 1 Whisk lemon juice, oil, onion, garlic, wine, pepper, Worcestershire sauce, hot pepper sauce, celery salt, and salt together in a large glass or ceramic bowl. Add game hens and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove hens from marinade and shake off excess. Save remaining marinade for basting.
4. 4 Cook hens on the preheated grill, brushing occasionally with remaining marinade, until no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Discard any unused marinade.

By Suzanne

Ingredients

• ✓ celery salt
• vegetable oil
• ketchup
• red wine
• red wine vinegar
• garlic
• salt
• black pepper
• mustard
• chili powder
• chuck roast

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.
3. 3 Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Phyllis Kalajian

Ingredients

• ✓ celery salt
• butter
• gluten-free bread
• ground turkey
• sage
• black pepper
• onion
• apple
• celery
• mushroom
• chicken broth
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. 2 Spread butter onto both sides of each bread slice; arrange on baking sheets.
3. 3 Bake in the preheated oven until bread is toasted, 5 to 10 minutes.
4. 4 Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
5. 5 Crumble bread into a large bowl; mix in sage, celery salt, and black pepper.
6. 6 Heat remaining butter in a saucepan over medium heat. Cook and stir onion, apple, celery, and mushrooms in the hot butter until tender, 5 to 10 minutes.
7. 7 Stir onion mixture into bread mixture; add turkey, chicken broth, and cream. Gently stir until mixture is evenly combined; spread into the prepared baking dish and cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and cook until top is browned, about 20 minutes more.

By Roush280

Ingredients

• ✓ celery salt
• yellowfin tuna
• lemon
• onion
• apple
• belgian endive
• mayonnaise
• horseradish mustard
• honey
• soy sauce
• cayenne pepper

Instructions

1. 1 Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces.
2. 2 Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.

By Fabienne Riesen

Ingredients

• ✓ celery salt
• chicken breast
• tomato vegetable juice cocktail
• celery
• steak sauce
• lemon
• worcestershire sauce
• hot pepper sauce
• brown sugar
• horseradish
• blue cheese dressing

Instructions

1. 1 Place chicken breasts into a slow cooker.
2. 2 Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
3. 3 Cook on Low for 8 hours.

By marlaina

Ingredients

• ✓ celery salt
• chicken broth
• carrot
• onion
• garlic
• chicken breast
• cilantro

Instructions

1. 1 Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.
2. 2 Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.

By MSPHOTO

Ingredients

• ✓ celery salt
• vegetable oil
• kielbasa sausage
• sweet onion
• sweet pepper
• oregano
• thyme
• cayenne pepper
• red pepper flakes
• quinoa
• chicken broth
• marinara sauce

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

By Jessica Collin

Ingredients

• ✓ celery salt
• potato
• salt
• egg
• sweet onion
• mayonnaise
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
2. 2 Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

By SHORECOOK

Ingredients

• ✓ celery salt
• butter
• onion
• chicken broth
• water
• celery
• carrot
• potato
• milk
• cake flour
• salt
• black pepper
• catfish fillet
• cheddar cheese

Instructions

1. 1 In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
2. 2 In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
3. 3 Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
4. 4 Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

By VRKATHYV

Ingredients

• ✓ celery salt
• tilapia fillet
• sazon seasoning
• olive oil cooking spray
• parmesan cheese
• butter-margarine blend
• mayonnaise
• lemon juice
• lemon zest
• basil
• black pepper
• onion powder

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
2. 2 Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. 3 Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
4. 4 Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
5. 5 Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

By moms2398

Ingredients

• ✓ celery salt
• mesquite wood chip
• sage
• black pepper
• basil
• vegetable oil
• turkey
• honey

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak wood chips in a pan of water and place them next to the grill.
2. 2 Mix sage, pepper, celery salt, basil, and oil together in a bowl.
3. 3 Remove and discard neck and giblets from turkey. Rinse turkey and pat dry; place into a large, disposable roasting pan and rub all over with herb mixture. Turn turkey so the breast is facing down and tent loosely with aluminum foil.
4. 4 Place the roasting pan on the preheated grill. Throw a handful of wood chips onto the coals. Close the lid and cook for 1 hour.
5. 5 Throw about two more handfuls of soaked wood chips onto the fire. Drizzle 1/2 of the honey over turkey and tent again with foil. Close the lid and continue cooking until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Leave turkey on the grill. Remove the foil and carefully turn turkey so the breast is facing up; baste with remaining honey. Cook, uncovered, for 15 more minutes; cooked honey will be very dark.

By ABAYIFO

Ingredients

• ✓ celery salt
• butter
• onion
• baked bean
• pork
• frankfurter
• brown sugar
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Sauté onions in hot butter until tender.
3. 3 Stir in beans with pork and frankfurters. Mix in brown sugar, mustard, and celery salt until well combined. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven for 40 minutes, stirring occasionally.

By Kirby Goldsberry

Ingredients

• ✓ celery salt
• bacon
• red onion
• garlic
• green tomato
• vegetable broth
• bay leaf
• black pepper

Instructions

1. 1 Place bacon in a stockpot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
2. 2 Add onion and garlic; cook and stir until onion is tender and bacon is crispy, about 5 to 7 minutes.
3. 3 Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

By Ellie

Ingredients

• ✓ celery salt
• olive oil
• garlic
• parmesan cheese
• buttery spread
• almond
• mayonnaise
• bread crumb
• lemon juice
• seafood seasoning
• basil
• black pepper
• onion powder
• tilapia fillet

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
3. 3 Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
4. 4 Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
5. 5 Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

By Melissa franz

Ingredients

• ✓ celery salt
• pasta shell
• ground beef
• onion
• green bell pepper
• pepperoni
• tomato sauce
• tomato juice
• oregano
• onion powder
• garlic salt
• basil
• red pepper flakes
• mozzarella cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.

By LawyerCooker

Ingredients

• ✓ celery salt
• olive oil
• chicken breast
• mushroom
• onion
• parsley
• paprika
• garlic powder
• salt
• black pepper
• milk
• cream cheese
• broccoli
• parmesan cheese
• butter
• corn flake

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
3. 3 Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
4. 4 Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes.

By Sandra Sendall

Ingredients

• ✓ celery salt
• butter
• white wine
• onion
• salmon
• elbow macaroni
• mayonnaise
• white wine vinegar
• paprika
• black pepper
• celery
• carrot
• red pepper
• pea
• green onion

Instructions

1. 1 Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.
2. 2 Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.
5. 5 Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.
6. 6 Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

By Bren