Pomegranate-Salmon Salad

Preheat the oven to 425 degrees. Place salmon on an aluminum-foil lined baking sheet. Bake 15 minutes or until salmon flakes easily. Allow to cool completely.

Meanwhile, combine pineapple, apple, grapes, celery, pomegranate seeds and walnuts in a large bowl. In a separate bowl, stir together mayonnaise and sour cream to make dressing. 

When salmon is cool, remove from baking sheet. Discard skin. Flake salmon into large pieces and stir into fruit. Fold in dressing. Cover and refrigerate until serving time.

*Leftover cooked salmon can be substituted. Flake leftover salmon and fold into as directed in step 3.