It's not a tuna salad sandwich but it is a salmon salad sandwich.
This salmon salad is a great recipe for leftover salmon.
Stay tuned! I'm Tess and welcome to my kitchen.
I made some salmon fillets last night for dinner and I have a little over a
pound left so I thought I would make some salmon salad.
I'm adding some traditional ingredients like celery, green onions and you gotta
have some hard-boiled eggs in there.
I'm chopping the celery and green onions in fine pieces and keeping the eggs a
little chunky.
It's all in preference. To highlight the salmon I'm adding some fresh chopped capers.
Lemon and salmon were meant to go together!
Capers are sometimes found in tartar sauce so they will be a nice compliment
to the salmon and adding some flavor and saltiness.
I'm just getting everything chopped and ready.
The salmon I just cooked with a little salt, white pepper and lemon.
The salmon was refrigerated overnight and now I'm taking off the skin and this
comes off rather easily.
Just loosen one end and give a pull. This will come off and you can scrape the
rest with a knife.
I'm also scraping off the brown layer bloodline found between the pink salmon and skin.
This is edible but I'm removing for presentation just taking a fork and
flaking off pieces of the salmon.
I want to keep the pieces chunky so everyone knows what they're eating and
I think it is more satisfying.
All right! Let's put everything together! In a large bowl I'm adding some
mayonnaise and I'm starting off with three quarters of a cup.
I don't like a salad real wet so I'm starting off with a small amount and I
may add some later. To keep it healthier you can use yogurt if you wish.
Adding a squirt of Dijon mustard , the green onions, celery, capers and fresh dill.
You can add whatever seasonings you like. Add your favorite seafood or cajun
seasoning.
I'm also adding some chopped pimentos which will add some flavor and color.
I really like pimentos in a salad. Next zest of a lemon for a pop of brightness!
Again, lemons and salmon love each other! In go the chopped hard-boiled eggs, a little salt.
Not too much and some white pepper. If you don't have white pepper you can
use black pepper.
Giving that a good mix to make sure everything is well combined.
Now I'm adding the salmon and lightly folding and mixing so I don't break up
the salmon any further. I want it to be chunky.
This is going to make 4 nice large servings.
You can get six smaller portions. This salmon salad is rich, good and goes a
long way.
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Covering and refrigerating for at least two hours before serving.
So let's fix a sandwich! I have a seeded bun with some lettuce and tomato and on
the side i have a miriad of fresh veggies.
You can keep this slow carb and serve in a lettuce wrap OR over a leafy green
garden salad.
This salmon salad turned out so good!
You can really taste the salmon and it's just enhanced with the capers, dill and lemon.
A great sandwich that will sure to impress your friends and family!
Another great way to serve the salmon salad is making a salmon melt.
I have some oat bran bread and I'm spreading the salmon salad over the
bread. Adding some tomatoes and topping with some baby swiss cheese.
Placing in a 400 degree oven until heated through and the cheese is bubbly and melted.
Ahhhhh! Look at that! It smells so good!
I'm not done! Did i mention this is breakfast time?
I'm adding a poached egg on top. Oh My!
The egg took this right over the top! It was insanely good!
Next time you have some leftover salmon give this salmon salad recipe a try.
If you like salmon
I am sure you will like this recipe. Thanks for watching and until next time...
Enjoy!
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Much Love!