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: 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

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Comments

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 🙂

Tracee

August 21, 2009 at 5:33 pm

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