Cooking with Kokanee Quinn: Simple Salmon Salad – Loaded with Omega 3s
Posted by Angela Montana on July 19, 2024
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.
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.
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