This healthy omega 3 packed Round 2 Recipe (R2R) comes together quickly for those days when ya just don’t have much time. Salmon salad is great for lunch, liner, dinner or a protein snack with rosemary crackers. Don’t worry if you don’t have fresh cooked salmon on hand, just use your favorite canned or even smoked salmon. But as we know….fresh is best if you can swing it.
Copper River is my favorite salmon when it’s in season. This recipe works with any salmon, tuna, steelhead trout, crab or chicken! Hooreay for no-cook summer salads.
Peace & Java
Prep Time: 20 min Cook Time: 0 min Difficulty: Easy Peasy Servings: 4 -6 Serving Size: a heaping 1/2 cup Yield: about 2 cups
1 lb cooked Simple Roasted Salmon, broken into large chunks
1/2 cup low fat or no fat Greek yogurt
1/2 cup red onion, diced
1/2 cup red, orange, yellow or green bell peppers, diced
1/4 cup carrots, diced
1/4 cup celery, diced
2 tablespoons capers, roughly chopped
1 tablespoon spicy mustard
3-4 cloves garlic, minced
juice of half a lime, freshly squeezed
kosher salt to taste
freshly ground black pepper to taste
1. In a medium bowl, combine, onion, peppers, carrots celery, capers, Greek yogurt, mustard, lemon juice, Tabasco and salt and pepper. Taste salad and adjust seasoning as needed.
2. Serve immediately or refrigerate to let flavors marry
NOTES, TIPS & TRICKS: This Salmon Salad makes a tasty lunch or light supper served over lightly dressed arugula and spinach with tomatoes, a salmon sammy or a toasty Salmon Melt.
Fresh herbs are a great way to add extra flavor. Try tossing in thyme, rosemary or dill.
Plan ahead: roast extra salmon to make this round 2 recipe in a flash for a quick no-fuss meal.