FAVORITE SALMON SALAD TWO-WAYS
I love a good tuna salad, but this salmon salad is bright, crisp, and delicious. Served as a salad and a salmon melt over sourdough, it is versatile and great for meal prep.
Ingredients
- 2 cans of Blue Harbor Wild Pink Salmon no salt added drained
- 1/2 cup diced red pepper
- 1/4 cup scallions sliced thin
- 1/4 cup fresh dill
- 1 tbsp capers I do a heaping tbsp cause I love capers
- 1 tbsp rice wine vinegar or any vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp mayo
FOR SALAD
- 2 cups of greens
- 2 wedges lemon
FOR MELT
- 1 piece of sourdough
- 1/4 cup grated sharp cheddar
Instructions
- In a bowl, combine the salmon, red pepper, scallions, dill, capers, vinegar, Dijon, mustard, salt, pepper, and mayo. Mix it well without breaking up the salmon chunks too much.
- The salad is done – but let's transform it into two of my favorite ways to eat it:a. On a bed of greens with lemon on the side – light and delicious.b. As a salmon melt – top the sourdough with half the mixture of the cheese and broil on a sheet pan for a few minutes until the cheese meltsc. I also love topping cucumber wedges with the salmon or using crackers to scoop it!
- Store the salmon salad in the fridge for 3 days and have it on hand to make a simple and delicious meal!
