Wild Alaskan Salmon Salad
Submitted by:Jaime Windrow MS RD
Don't overlook canned salmon! This is quick and easy as it is shelf stable and fully cooked. There is no thawing or special preparation. And with little to no mercury content, itââ¬â¢s a great way to get those omega-3s in!
Ingredients
- 1 7.5-ounce can wild (red or oink) boneless, skinless salmon; drained
- 2 tablespoons chopped dried cranberries
- 1 tablespoon chopped fresh herb (your choice: chervil, parsley, tarragon or fennel)
- 2 tablespoons balsamic vinegar
- 2 1/2 teaspoon lemon zest
- 1/4 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper
Instructions
1. In medium bowl, mix salmon, cranberries and herb.
2. In small bowl, whisk vinegar, lemon, mustard, salt and pepper until blended. Add to salmon; mix.
Makes 2 servings
Macronutrients
| Serving size | 1/2 recipe |
| Carbohydrates | 12 |
| Proteins | 29 |
| Fats | 14 |
