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Wild Salmon Salad

Wild Salmon Salad

Wild Salmon Salad – Clean & Delicious®

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

Ingredients:

  • 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

Directions:

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.

Nutritional Analysis

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

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12 Responses to “Wild Salmon Salad”

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    1
    Cara — January 7, 2011 @ 1:10 pm

    I never even think to make enough salmon for leftovers – good call! And I’m totally with you splurging for the wild stuff – besides everything you mentioned, I just find it tastes much better. The farmed stuff is hit or miss for me.

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      1.1
      Dani — January 11, 2011 @ 6:51 pm

      So true… besides for the health benefits, wild salmon simply tastes better!

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    2
    Emmy @Wine and Butter — January 8, 2011 @ 3:53 am

    I do the exact same thing! Except I also chop carrots into the salad for a sort of carb component and I use full fat greek yogurt + ridiculous amounts of black pepper. I’m always impressed at how long salmon keeps me full for as well!

    Happy New Year! xox

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      2.1
      Dani — January 11, 2011 @ 6:51 pm

      Love the addition of LOTS of black pepper. Sometimes I use full fat yogurt too, just depends on what I’ve got on hand:)

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    Carmen — January 8, 2011 @ 11:12 am

    I cook for one generally, and find that it’s best to cook for more than one meal to make sure I have easy leftovers on hand. Salmon is one of my favorites! I usually bake it (often in my toaster oven) with s&p and thinly sliced lemon. For leftovers I toss leftover salmon with leftover cooked greens (dino kale is my fav, also love spinach & swiss chard) with whole grain pasta (I use gluten free), a little olive oil, more s&p, and top with a really good goat cheese. OMG. Heaven. I actually think I got the idea from one of your recipes, but I can’t remember which one.

    This sounds great, I can’t wait to try when the weather is a little warmer. Thanks for your amazing recipes and encouragement to eating healthy & delicious food!

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      3.1
      Dani — January 11, 2011 @ 6:51 pm

      Thanks for sharing your recipe idea…. sounds delish!!

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    jeanie — January 8, 2011 @ 12:18 pm

    i have some leftover in the fridge and will try this today!
    btw, i subscribe to trout unlimited’s magazine and there’s an article about the new “frankenfish” atlantic salmon. it’s so frightening!
    this is the PDF form:
    http://online.qmags.com/TU1210S
    here’s a link to another fishing mag that quotes it.
    http://www.fieldandstream.com/blogs/fishing/2010/12/frankenfish-environmental-monster-making

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      4.1
      Dani — January 11, 2011 @ 6:51 pm

      Thanks for the links… The whole “frankenfish” deal is SO frightening!

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    Christine — January 9, 2011 @ 11:41 am

    I’m going to make this for my lunches this week! Question- what kind of mayo do you recommend?

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      5.1
      Dani — January 11, 2011 @ 6:51 pm

      I just but good old fashioned mayo. The one I have in my fridge right now is from Trader Joe’s.

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    6
    Christine — January 11, 2011 @ 7:13 am

    Dani – thanks for making another delicious recipe! I just love this salad!

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    7
    Dani — January 11, 2011 @ 6:51 pm

    So glad you enjoyed it!! Thanks for letting me know:)

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