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Salmon Salad

August 19, 2009 by Erica 2 Comments

Salmon Salad

This is a tasty salad that I make when I have left over salmon, although sometimes 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. This base will taste great with tuna fish or other left-over fish.

It’s great on its own, on crackers, bread, or on a bed of lettuce with tomatoes, onions, and pickles. This salmon salad makes a great sandwich using sandwich rounds or sandwich rolls.

I don’t eat much meat these days, for many reasons, so when the grill is going for other stuff, I’ll wrap a piece of wild caught salmon 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.

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Salmon Salad

You can use cooked or canned salmon for this recipe.
If you don't have mayo, or yogurt, you can substitute one for the other.
The capers could pass for peas in this photo, and I have a feeling peas would taste good in this salad as well.
Servings: 4 servings
Calories: 270kcal

Ingredients

  • 1 pound salmon
  • 1/4 cup yogurt plain
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 cup capers optional, or chopped pickles work too
  • 1/2 teaspoon dill
US Customary - Metric

Instructions

  • Cook the salmon the way you prefer, such as grilling, broiling, cooking it in a pan with some olive oil or butter.
  • Cool the salmon for a few mintues and then break it into small chunks with a spoon or fork.
  • Combine all the other ingredients and blend well.
  • Store in the refrigerator for a few days.

Nutrition

Calories: 270kcal | Carbohydrates: 2g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 449mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Quick & Easy, Salads, Snacks, Specific Carbohydrate Diet (SCD) Tagged With: fish, salmon

Previous Post: « Goat Cheese Tart {grain free}
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Reader Interactions

Comments

  1. Erica

    August 22, 2009 at 12:50 pm

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

    Reply
  2. Tracee

    August 21, 2009 at 5:33 pm

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

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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