Salmon salad is a simple, quick and healthy lunch or dinner on top of a green salad loaded with veggies. It is also great as a sandwich if you have some great bread or as an appetizer on crostini or a crisp piece of endive. This recipe is written with what I had in my refrigerator at the end of this week. I rarely make the same salmon (or tuna) salad twice, but it is always delicious. My husband who used to say he didn’t like salmon now loves it! A great reminder that when someone you are cooking for doesn’t like a certain food that is good for them, keep trying different preparations and you are very likely to turn their sails.
Salmon is such a great source of protein and of course, you should look out for wild caught, sustainably sourced fish. I like the Alaska Seafood Blue Harbor Fish Co. brand that is a certified sustainable fishery by msc.org. I found it at my local Stop and Shop. Trader Joe’s also has a great canned wild salmon product. In this 5 oz. can you will benefit from omega-3 polyunsaturated fat, 21g of protein, vitamin D, iron, potassium, niacin, vitamins B6 and B12 as well as selenium (this is great if you suffer from hypothyroidism).
If you don’t like mayo you can simply use a little djion mustard if you like it and some olive oil and a splash of vinegar. That would be a healthier version and not much is lost in flavor. When it comes to the veggies inside your salmon salad I use whatever is around in the allium family such as onions, spring onions, shallots, scallions, chives or garlic scapes. I use about the same amount of vegetables as fish for a general ratio rule. Some great additions are also celery, jalapeños and pickles. For the seasoning, beyond pink Himalayan salt and black pepper, I like to add garlic powder, maybe some chili powder, crushed red pepper or cayenne pepper. If you have some fresh herbs, dill is a classic addition to a salmon salad.
Ingredients (for 4-6 meal portion servings):
4 cans of wild salmon, drained
3 scallions, sliced thin
1/2 small white onion, small dice
3 whole celery stalks (leaves and all), small dice
1 jalapeño, small dice
Mayonnaise, to taste (Start with about half as much as you think you would like and add slowly as desired. If you overdo it, you can always add another can of salmon or a couple of extra celery stalks, but better to go easy.)
Salt, pepper, garlic powder and herbs, to taste.
1. Place all ingredients in the bowl and stir. Adjust seasoning to taste as needed.
I hope you enjoy this simple, healthy recipe that can easily be made ahead each week during your meal prep!
Is there anything else you like to add to your salmon (or tuna) salad? Let me know in the comments!