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Wondering what to have for a quick summer lunch or supper? You might want to give salmon salad a try.
A well-prepared salmon filet is hard to beat, but these days the cost of wild-caught salmon is high, and when you get home from a busy day, you might not have any on hand. One way to have the health benefits of wild-caught salmon without breaking the bank is to use canned wild-caught salmon. Another advantage to using canned salmon is that you can keep it on hand in the cupboard, ready for those days when you forget to plan ahead for supper. Here is an easy and quick way to have the health benefits of salmon, stay cool in your kitchen and have dinner on the table in a matter of minutes.
Ingredients
- 1 6-oz can wild salmon*
- 1 green onion, chopped
- 1 fermented dill pickle, chopped
- 1/2 celery stalk, chopped
- 1/4 cup plain whole milk yogurt
- 1/4 cup mayonnaise
- 1 Tbsp lemon juice
- 1/2 tsp unrefined sea salt
- 1/4 tsp pepper
- 1 tsp lemon zest
Instructions
- In a medium bowl, combine the salmon, onion, pickle, and celery. Mix well.
- Add the mayonnaise, yogurt, lemon juice, lemon zest, salt and pepper.
- Gently mix the mayonnaise, yogurt and seasonings into the salmon-vegetable mix. Makes 1 1/2 cups.
- Serve a scoop of salmon salad on a bed of salad greens. It also works well as a spread on crackers or toast, or as a dip for celery and carrot sticks.
* There are different types of salmon and the price varies. Pink salmon is cheaper than sockeye salmon (also called red salmon). Mixed up in a salad, the pink salmon is a delicious and very economical choice.
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