Wild Salmon Salad
Whenever salmon is on the menu for dinner I ‘m always sure to make extra since leftover salmon is so versatile. It’s good hot, cold, or at room temperature and works for breakfast, lunch, dinner and snacks.
Even 18 month old Katie loves it (I can’t get her to touch chicken but you better lookout when salmon hits her high chair!).
But if you don’t have leftover salmon sitting in your fridge, no worries, this salad would work just as well with canned salmon (one of the best deals at the grocery store!).
Because of the benefits of wild salmon vs farmed salmon (you can hear more about this in my salmon 101 video) I always opt for wild salmon at home. It’s richer in omega-3’s yet leaner in over all fat content and guaranteed not be shot up with artificial colors and flavorings. Remember, most canned salmons are wild too so it’s a great way to include this super food into your diet while staying on your budget!
Now, as I’ve mentioned before, I love mayo! So although I like to use rich and creamy Greek yogurt as the base to my creamy salads and dressings I still feel the need to balance it out with a little bit of the real deal. SO the base of the dressing for this salad is 1/3 cup of Greek yogurt, some fresh lemon juice, and one tablespoon of my beloved mayo. I find when it comes to rich full fat ingredients, a little can go a long way!
This salad would be delicious on a sandwich or served with crackers but since I’m still recovering from my holiday sugar-fest I decided to serve over a ed of red lettuce topped with lemon juice.
Do you guys have a favorite way to use leftover salmon? I’d love to hear about them in the comments!
Wild Salmon Salad
- 8 oz of cooked wild salmon (you can also use canned)
- ¼ cup red onion, diced
- ½ cup celery stalk and leaves, chopped up
- 2 small Persian cucumbers, chopped
- 1/3 cup of plain non-fat Greek yogurt
- 1 tbsp mayo
- Juice of ½ a lemon
- Salt and pepper to taste
Break salmon into small pieces and combine with onion, celery and cucumbers in a medium bowl.
In a small bowl whisk together yogurt, mayo, and lemon juice and season well with salt and pepper.
Pour yogurt mixture over the salmon and serve over a bed of lettuce along with some fresh lemon wedges. Enjoy!
Makes 3- ¾ cup servings.
Nutrients per 3/4-cup salad: Calories: 205; Total Fat: 9.6g; Saturated Fat: 1.5g; Cholesterol: 55mg; Carbohydrate: 7.4g; Dietary Fiber: 0.9g; Sugars: 3.9g; Protein: 22.3g