Salmon Salad

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.



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