During one trip to COSTCO, I bought an 8-pack of canned sockeye salmon knowing that having good proteins on hand in the pantry will encourage healthier eating. Well, that pack sat there for a weeks, without receiving a second glance. Then, I went to my friend’s house for lunch one day and she had prepared a salmon salad on a warm, toasted baguette and I was reminded of that lonely 8-pack of canned salmon in the pantry.
Since that day, I’ve eaten this salmon salad nearly every week. I just make a batch, eat some for lunch or snack or the next day, as it keeps well in the fridge. What a great way to get powerful Omega 3’s, healthy fat oils, vitamins D & E, and protein! Sockeye, Pacific and Alaskan salmon exceed Atlantic salmon in all these nutritional areas, in addition to taste, so be sure to spend the extra $.50 or so on the higher quality salmon.
Below, I’ve featured my favorite salmon salad recipe. Hope you enjoy!
1 can of Alaskan, Sockeye or Pacific Salmon in water
1 green onion
a handful of grape or cherry tomatoes
a handful of chopped parsley
1T Greek Yogurt
1 T olive oil
salt and pepper to taste
Step 1: Drain salmon and break up with a fork in a medium bowl.
Step 2: Cut veggies in small, even pieces, add to salmon
Step 3: Add olive oil & Yogurt, salt and pepper to taste.
Serve on a whole grain cracker or with whole grain bread. Or if preferred, serve over salad greens.