• Salmon Salad

    Salmon Salad

    This is a tasty salad that I make when I have left over salmon – although lately I purposely make salmon to create this salad. Capers, dill, lemon, and some yogurt and/or mayo, and you have the makings of a versatile salad base.

    It’s great on it’s own, on crackers, bread, or solo on a bed of lettuce. Another great option is to turn it into salmon macaroni salad (I use Tinyada brown rice macaroni noodles).

    I don’t eat much meat these days, for many reasons, so when the grill is going for other stuff, I’ll wrap a 1/2 pound of wild caught salmon (sustainable) in a piece of foil with some butter on top, and let it cook for about 10 minutes, in a medium warm area of the grill. Did you know that the far right and left areas of the grill are the hottest spots? If you want fairly even grilling, place everything towards the center of the grill (brought to you by my husband – chief griller).

    If you don’t have mayo, or yogurt, you can substitute one for the other.

    This recipe serves about 2 people, but you can easily double it to serve 4.

    Note The capers could pass for peas in the photo I posted, and I have a feeling peas would taste good in this salad as well.

    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Salads, SCD  |  2 Comments

    2 Responses to Salmon Salad

    1. Tracee says:

      This looks great. I recently discovered your site, lots of yummy kid-friendly stuff here!

    2. Erica says:

      Thanks, Tracy! Love your site as well – I’ll have to spend some time peeking around. Yes, lots of kid-friendly stuff 🙂

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
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    almond flour 1/2 cup 48 g
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    honey 1 cup 12 ounces
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    maple syrup 1/4 cup 59 ml
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