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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.
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Ingredients Method

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

Method
 

  1. 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. 
  2. 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 melts
    c.     I also love topping cucumber wedges with the salmon or using crackers to scoop it!
  3. Store the salmon salad in the fridge for 3 days and have it on hand to make a simple and delicious meal!
Tried this recipe?Let us know how it was!