Favorite Salmon Salad Two-Ways
This salmon salad is bright, crisp, and delicious. Serve it as a salad or a salmon melt, it is versatile and easy for meal prep. You can also spread it on cucumber slices or crackers for a delicious snack.
Ingredients:
2 cans (5 oz. each) Blue Harbor Fish Co.® Wild Pink Salmon, No Salt Added, drained
½ cup diced red pepper
¼ cup thinly sliced scallions
¼ cup chopped fresh dill
1 Tbsp. drained capers
1 Tbsp. rice wine vinegar
1 Tbsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
3 Tbsp. mayo
The Green Salad:
2 cups of mixed salad greens
2 lemon wedges
Note: to make 2 salads use 4 cups greens and 4 lemon wedges
Salmon Melt:
1 thickly cut piece of sourdough bread
¼ cup grated sharp cheddar cheese
Note: use 2 slices of bread and ½ cup cheese for 2 melts
Servings: 2
Prep Time: 10 minutes
Cook Time: 5 minutes (for the melts)
Preparation:
To make the Salmon Salad Mix:
- In a medium bowl, combine the salmon, red pepper, scallions, dill, capers, vinegar, Dijon mustard, salt, pepper, and mayo. Mix it well without breaking up the salmon chunks too much.
- Store the salmon salad in the fridge for 2 – 3 days and have it on hand to make a simple and delicious meal!
For a Green Salad:
- Place 2 cups of mixed salad greens on a plate. Top with ½ the salmon mixture and garnish with 2 lemon wedges.
For the Salmon Melt:
- Place the sourdough bread on a sheet pan. Top each piece with half the salmon mixture and spread it out. Sprinkle each with ¼ cup cheese and broil for a few minutes until the cheese melts.
