Yep, another salad. Hey, it’s still hot out there. This time we have salmon salad (I call it ‘Salmon Salade’ to give it a continental twist—even though the salmon comes from a can). A very simple rendition, this one. Just take favorite herbs, mix it with mayo and mustard and that’s it. With a crusty loaf or even over rice, quinoa or pasta, it makes for a fine summer dish.
1 (14-oz.) can wild caught Alaskan salmon
3 tablespoons mayonnaise
1 tablespoon mustard, preferably Dijon
1 teaspoon fresh chopped dill or ½ teaspoon dried
1 teaspoon chopped fresh cilantro or ½ teaspoon dried
1 teaspoon fresh chopped oregano or ½ teaspoon dried
1 clove garlic, peeled and finely minced
1 tablespoon chopped onion
2 tablespoons olive oil
½ cup olives (either black olives, Kalamata olives or pimento stuffed olives)
Salad greens or fresh spinach leaves
cherry tomatoes for garnish
- In a bowl, mix salmon, mayo, mustard and herbs. Stir in olive oil and olives.
- Place salad greens or spinach on a serving platter and top with the salmon.. Garnish with tomatoes (and peach slices, if desired) and serve.
Yield: 4-6 servings.
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