Thursday, May 22, 2014

No Mayo Wild Alaskan Salmon Salad

Americans really should eat more seafood. If everybody ate fish just twice a week, we would be a whole lot healthier. Of course fresh wild fish can be costly and is not always available so I decided to make this delicious Wild Salmon Mediterranean Style Salad using canned wild pink salmon. Additionally, as I am not a fan of mayo this salad is mayo free making it perfect for summer picnics, since you do not have to worry about it spoiling.

Wild Salmon Salad (Mayo-Free)



  • 1 7.5 ounce can pink wild Alaskan salmon, drained  
  • 3 tablespoons capers
  • 1 red bell pepper, cored and chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 red onion, finely chopped
  • 1 jar quartered artichoke hearts in olive oil (15 ounces), drained
  • 1/2 cup good quality black olives, such as kalamata, pitted and chopped
  • 1 lemon, juiced
  • A  healthy drizzle of extra virgin olive oil 
  • Salt and freshly ground black pepper
  1. Place the salmon in a medium size mixing bowl and break it up with a fork, including the highly nutritious and edible skin and bone; which when mixed are not detectable. Note: It is also recommended, when possible to chill the salmon beforehand for best flavor.To the salmon add the capers, red onion, artichokes, pepper, olives and parsley, and combine.
  2. Add the juice of the lemon and a healthy drizzle of olive oil (using just enough to bind it all together) Season with salt and freshly ground black pepper and mix to combine.
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this recipe was shared at allergy free wednesdays;
 Gluten Free Wednesdays:

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