Have you tried canned salmon? Over the past few years it’s become widely available, and is a delicious alternative to canned tuna. Because of mercury concerns, Brian and I eat tuna rarely and don’t give it to our daughters at all. According to Oceana.org, canned tuna can have up to 35 times as much mercury as canned salmon. Numbers like that are a great reason to skip the tuna altogether and opt for salmon instead.
High in protein and low in fat, canned salmon is also an excellent source of omega-3 fatty acids – just one 6 ounce serving can provide an entire week’s worth of omega-3′s.
Canned salmon is also mild, flavorful, and satisfying. And our very favorite salmon salad recipe is a cinch to make! So the next time midday hunger strikes, give this tasty, hearty salmon salad a try.
Classic Salmon Salad
serves 4 for lunch
2 5 oz. cans of skinless, boneless salmon
3 tablespoons mayo
1/4 cup chopped celery, with a few leaves included
2 tablespoons finely minced shallot
2 tablespoons minced sweet dill pickles
big pinch of sea salt
fresh ground pepper to taste
squeeze of fresh lime juice
Strain the water off of the salmon, and empty the meat into a medium bowl. Add the mayo, and stir to combine. Fold in all of the remaining ingredients, taste, and adjust salt, mayo, or acid levels as needed.
Serve on lightly toasted bread with lettuce, or over a bed of torn romaine leaves.
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