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.
- 1/2 pound of salmon (I imagine you could use canned salmon too)
- 2 tablespoons of yogurt
- 2 tablespoons of mayonnaise
- 1 tablespoon of lemon juice
- 2 tablespoons of capers (or more to taste; I like more; pickles work too!)
- 1/4 teaspoon of dill (fresh or dried)
- Cook the salmon the way you like to – such as grilling, broiling, cooking it in a pan with some olive oil or butter.
- No need to cool the salmon – break it into small chunks with a spoon or fork.
- Combine all the other ingredients and blend well.
- Store in the refrigerator – it will last for a few days.