Mom suggested that salmon salad sounded good to her the other day, and I'll confess I wasn't too sold on it at the time. I like tuna fish, but salmon is a whole different story. I prefer things that are fresher rather than canned, for a lot of reasons. With fresh salmon being expensive as hell, though, I have to choose my battles.
The only canned salmon experiences I've had were with all the little prickly bits of cartilage that I just can't bring myself to eat. I can handle the skin, no problem- though that took me a LONG time to wrap my head around. Cause, dude. It's FISH SKIN. Allow me to take a moment here to pat myself on the back for handling it like a champ this time.
Seriously, not a qualm.
But man, as soon as I get a bite with any cartilage, I'm nope-ing out of that so fast your head will spin. I know how good it is for you….but still.
It dawned on me, as I was contemplating the can in my hand at the store, that I could just go through the can and remove it all. Boom, problem solved.
With a resolution to my problem, I ventured online for a couple different recipes, and decided to mash up three of them that sounded good. I wasn't entirely sure about it all. But as it turns out, it was the right decision.
Cause this is really, really good.
The flavors just all kinda work together- even the raspberry vinegar. It gives it a little fruity kick that's unexpected.
Even typing that…a fruity little kick...sounds weird. And it amuses me.
I'll have to use that phrase more often.
A fruity little kick.
Okay, I'm done.
I used sweet mini peppers for color and flavor. I've always used pickles or relish or jalapenos in my tuna salad, so the idea of using fresh cucumber was kinda novel. I really liked it!
It came together fast, and went well with celery sticks, on spinach leaves with tomatoes, and scooped inside a lettuce leaf. So what I ended up with was this really yummy salmon salad that was all colorful and looks dramamtic in my picture, delicious with it's fruity little kick (okay, so I lied, I wasn't done), full of the good-for-you fats and protein, and just about perfect as a light lunch on these warm summer days.
1 14oz can salmon, drained well (remove the skin and cartilage if you prefer)
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon raspberry vinegar
1/2 teaspoon dill weed
salt and pepper, to taste
3 stalks celery, diced
3 Sweet Mini Peppers, diced
1/2 cup diced cucumber
2 eggs, hardboiled and sliced
Combine mayonnaise, olive oil, lemon juice and vinegar.
Season with salt and pepper, mix in dill weed.
Add in salmon, and mix carefully to avoid breaking up salmon too much.
Gently add celery, peppers, cucumber and eggs.
Chill for at least 1 hour before serving.