In a rush to get the new blog up and ready yesterday, I needed a lunch that wouldn’t call for a trip to the store. I usually have canned salmon on hand, and I happened to have some leftover dill in the refrigerator. So I decided to make a salmon salad.
I became a canned salmon aficionado after learning that it has few of the health and sustainability concerns associated with canned tuna. Canned salmon is almost always wild Alaskan sockeye. It’s a great source of Omega-3 fatty acids, an increasingly hard fit into our diet unless you eat a lot of grass fed beef, flax seeds and walnuts.
Salmon and dill have an affinity for one another, and the sour tang of the lemon juice and yogurt contrasts and cuts through the richness of the salmon. Here’s the recipe:
2 15-ounce cans salmon
1 tablespoon plain yogurt
2 tablespoons mayonnaise
2 tablespoons lemon juice
4 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Drain the salmon well. Add it to a large bowl and, scraping gently with a fork, remove and toss any bones.
2. Add the other ingredients and stir to mix them well. Add salt & pepper to taste.
I love this salad spread on toasted bread or crackers, stuffed inside a tomato, or just plain by itself. Yesterday, I went with Finn Crisp crackers and a simple slaw (shredded savoy cabbage with olive oil, apple cider vinegar, salt, pepper and red pepper flakes).