Skip the canned tuna, and opt for the salmon! Kokanee Quinn found the perfect summer salad recipe that you can eat by itself, use in a sandwich, dip in crackers…anything you want! Beware, though, as this probably won’t last long in your house!
Ingredients
- Salmon: You’ll need a half-pound salmon fillet.
- Vegetables: Chop celery and red onion.
- Lemon: Juice half of a lemon.
- Mayonnaise: This salad with mayo only uses a tablespoon since salmon is naturally oily. I used regular mayo since it’s such a small amount, but light mayo works too.
- Salt and Pepper for seasoning
How to Make Salmon Salad
- Cook Salmon: To make this quick, I cook the salmon in the microwave. Just cover it and microwave it for about 2 minutes. If you make it in a skillet or pan, sear the salmon about 4 to 5 minutes on each side over medium-high heat. If you prefer the oven, bake 425F 10 to 12 minutes. You can also use leftover cooked salmon. Once done, flake it with a fork and let it cool.
- Make the Salad: Put the fish, onion, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.
How to Serve
- Make a salmon salad sandwich on bagels, toasted sourdough bread, or oat rolls.
- Wrap up the salad in whole-grain or corn tortillas or grain-free wraps.
- Lettuce Wraps: Serve it in large lettuce leaves, endive, or collard greens.
- Serve the fish over spring mix or lettuce and add extra veggies, like avocado, cucumber, or cherry tomatoes.
- Salmon Salad Bowl: Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar.
- Eat this dish as a snack on rice crackers.
- Salmon Salad Pasta: Mix the fish with whole wheat pasta and a little more mayonnaise.
