Salmon Salad Recipe

This is like tuna salad only made with canned salmon instead! I make a can or 2 at at time and keep refrigerated for a quick and easy protein topper for my lunch salad!

It’s not really a recipe, I just do it by eye so measurements are approximate.

For the Salmon Salad:

Use a fork to break up 1 can of canned salmon into a bowl (I use 5 oz. cans of wild caught sockeye salmon).
Pour in apple cider vinegar to moisten (about 1 T)
Add a heavy sprinkle of curry powder (1t), a shake of cumin, & Trader Joe’s Nori Kome Furikaki Multipurpose Seasoning (1/2 t) (or seaweed flakes, white & black sesame seeds), a grind of fresh black pepper.
Stir to combine.
Add 1T Cedars Tzatziki and/or Plain Greek Yogurt & mix.
Add chopped pickles, onions, grapes or whatever you like to taste!

For the Salad:

1-2 cups Romaine lettuce (washed & chopped), and/or spinach/kale
1/2 an Avocado (cubed)
1T Lentils, beans, or chick peas
2 t chopped walnuts
2t raw sunflower seeds
2t raw pumpkin seeds
any other veggies you like (English peas, carrots, tomatoes, etc)

Drizzle with 1-2 T dressing (recipe here) & toss salad to combine, top with salmon salad & enjoy!

I add a slice of toast with hummus on the side.

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