Salmon Salad

Written By Mack Garner

This is my favorite lunch in the summertime. The tang from the champagne vinegar and the capers, holy cow, I can’t resist it! I always use wild-caught salmon. You are welcome to use wild-caught canned salmon, but I personally buy a few wild-caught salmon filets, cook them in the oven, and shred the salmon myself. I think it tastes so much better this way. Wild-caught salmon is much higher in omega 3’s compared to farmed salmon. So good for our brain! I buy my salmon and other fish from Wild Alaska Salmon & Seafood. The flavor is great and it’s wonderful quality. Hope you enjoy this recipe!

Ingredients:

Makes 2-3 servings

12 oz cooked and cooled wild-caught salmon (usually two 6 oz filets)

½ cup mayo (I use Graza olive oil based OR Primal Kitchen avocado oil based) OR you can also use plain yogurt in place of mayo if you prefer that instead

¼ cup champagne vinegar

2 TBSP olive oil

¼ cup capers

2 TBSP freshly chopped parsley

¼ cup freshly chopped dill

1 shallot diced OR ¼ cup red onion if you don’t have a shallot

2 TBSP dijon mustard

2 tsp mineral salt (I use Baja Gold or Celtic)

½ tsp black pepper

½ lemon

Instructions:

  1. Cook the salmon ahead of time so that it can cool before making the salmon salad.

  2. Turn on the oven to 400 degrees and line a baking sheet with parchment paper.

  3. Pat the salmon dry and then drizzle with a bit of olive oil and salt.

  4. Place the salmon on the baking sheet with parchment paper.

  5. Place salmon in oven on 400 degrees for 10-12 mins or until the internal temperature of the salmon reaches 145 degrees.

  6. Let the salmon cool completely before making the salmon salad.

  7. When salmon is cooled, remove the skin and shred the salmon - place in a bowl.

  8. In a separate bowl add the shallot OR onion, chopped fresh dill and parsley, mayo OR yogurt, champagne vinegar, dijon mustard, juice of ½ lemon, salt, and pepper together - mix well.

  9. Place the salmon in with the sauce mixture and mix everything together well. If you need more moisture, add some more mayo or yogurt.

  10. And finally, add the delicious capers. :) Mix well.

  11. Refrigerate the salmon salad for at least one hour to let the flavors marry together.

  12. Enjoy the salmon salad by itself, in lettuce wraps, or on a bed of greens!

Keeps in the refrigerator for 2-3 days

Mack Garner