Salmon Salad

This mouthwatering, bright, and light salmon salad recipe is a perfect and easy weekday meal! It takes all the best things about tuna salad but uses salmon instead for its significantly lower mercury content, which makes it better for anyone but especially children and pregnant women. This is one of my favorite dishes to make any time of the year when I want a quick and nutritious lunch or dinner and it is a permanent fixture in my meal rotation. Try it today!

Prep Time: 10 minutes

Salmon Salad

Ingredients:

• 1 15 oz can salmon

• 1/2 of a medium purple onion

• 2 stalks celery

• 1/3 cup fresh dill

• Zest and juice of 1 lemon

• 3 tbsp mayonnaise*

• 1 rounded tsp dijon

• Black pepper to taste

Salmon Salad Sandwich

Ingredients:

• Ciabatta

• Sliced tomato

• Romaine lettuce

• Salmon Salad

• Sprinkle of kosher salt or flaky sea salt

Instructions:

1. Finely chop the celery and onion.

2. Wash and chop the dill.

3. Zest and juice one lemon.

4. Open the can of salmon and drain the liquid from it.

5. Add the salmon, celery, onion, dill, lemon zest, and juice to a bowl.

6. Add the mayonnaise, dijon, and freshly ground black pepper.

7. Stir the salad to combine everything.

8. You can serve it immediately or cover and refrigerate it for a few hours or up to a day.

9. To make the salmon salad sandwich that is pictured in the post, cut a ciabatta and grill or toast it on the cut side.

10. Once the bread is toasted to your liking, place a couple of leaves of washed romaine down on the ciabatta.

11. Put a scoop of salmon salad on top of the lettuce, and then spread it so it is in an even layer.

12. Place a slice or two of tomato on top of the salmon salad.

13. Sprinkle the tomato slices lightly with kosher salt or flaky sea salt.

14. Put the top bun onto the sandwich and either cut it in half or enjoy it whole.

15. Enjoy!

Additional Notes:

*To make the salad lighter, you can use half Greek yogurt and half mayonnaise, or use all Greek yogurt. I have done it both ways and all are delicious. The Greek yogurt will change the flavor slightly but it pairs nicely with the salmon, the dill, and the lemon.

*For this application I made my sourdough ciabatta recipe, and I cut the dough into 8 pieces to make 8 individual ciabattas.

*Use gluten-free bread in place of the sourdough ciabatta to make it gluten-free!