Delicious Salmon Salad

We love any kind of salad in this kitchen. Chicken, egg, tuna, and definitely salmon. Fresh canned salmon and a scrumptious dressing bring this sandwich to the top of my husband’s lunch list!
Feeding a man from Alaska who has an affinity for fishing and salmon, I am in a constant recipe testing mode for eating all the salmon we bring home. Not only do we have salmon fillets but years ago my in-laws taught themselves how to can the fresh catch. This is my 5th or 6th but definitely last recipe since Ron said it is the best one yet!
Here are the ingredients for perfect salmon salad:

1. About canned salmon. Did you know that salmon is one of the healthiest foods on the planet? Yep, this article details the 11 Impressive Health Benefits of Salmon. Buy some canned salmon and get these health benefits!
Open 2 cans of salmon and add to a strainer. Flake it with a fork while it drains and check for any bones. Rare but so annoying if you bite in to one.

2. Veggie choices. I really like celery and shallots in salmon salad. They have a great flavor but don’t overtake the salmon. Finely dice a medium stalk of celery and a medium shallot.
I use dried parsley.

3. This dressing is fantastic. Choose a large bowl with a lid that can hold and store all the salad. In that bowl, mix 1/3 cup each of mayo and plain greek yogurt. Add 2 tablespoons of dijon and parsley plus the juice of a lemon. Stir all the ingredients together then add salt and pepper to taste, about a tsp each.

4. Blend this salmon salad. Add the salmon to the dressing and fold it all together. Refrigerate for at least an hour to chill.

Toast some bread and grab some romaine for a fabulous sandwich or break out some crackers, that is how I like it!

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