I hate tuna salad but I love salmon. I substituted dill for capers and added a little chopped onion. Yummy!
I hate tuna salad but I love salmon. I substituted dill for capers and added a little chopped onion. Yummy!
This was really good. I made the following revisions: I used 4 tablespoons of Mayo with Olive Oil only. I used about 2 T of fresh dill, 1/2 tsp of lemon juice, no capers, 1 cup of chopped celery, 1/8 tsp of garlic powder, and fresh pepper. I also threw in 2 green onions sliced small. Very tasty and now I can get find another use for canned salmon other than salmon cakes! Thanks!
My husband and I loved this recipe! I used left-over grilled salmon rather than the canned. I added chopped walnuts cut back on the celery and capers and used a couple of shakes of cayenne rather than the black pepper. I served it on bagels with slices of smoked mozzarella chopped tomatoes and lettuce. FABULOUS!!
excellent I used full fat mayo and yorgurt as well as wild canned alaskan salmon and it was great the yogurt really lightens it up. oh and i hate capers so i omitted them. Overall a nice change from tuna salad.
This was very good! I avoid tuna and this was a yummy alternative. I like salmon better than tuna anyway. I had no plain yogurt so I used light sour cream instead. I also only used half of the celery and left out the capers and added dill. Used Trader Joe's wild Alaskan canned salmon. Ate as a sandwich on whole-grain bread with sliced avocados and baby lettuces. So good! Next time I might add a dash of lemon juice and some garlic powder.
This is a great basic recipe for Salmon Salad. I did use a large can of Salmon, drained, removed skin and crushed the bones. I used regular Mayo and unflavored Greek style yogurt. I don't care for capers, per another reviewer suggestion I used 3/4 tsp. of dill. The dill complimented the tang of the yogurt nicely. Curry powder would be a nice seasoning for this dish, I would start with 1/2 tsp. then adjust up if needed.
I served this on artisan bread with red leaf lettuce and sliced tomato. Cantaloupe was served as well. A nice Zinfandel, fresh limeade would be a great beverage choice with this one.
It was a little bland as written for my personal taste. I bumped up the flavor with celery seed finely chopped green onions dill weed diced red bell pepper and sweet salad cubes. I started with a teaspoon of each and adjusted as I went along. I used envelopes of salmon and not canned. I served on whole wheat flatbread with spring greens on top and a squeeze of lemon.
The use of yogurt here a great idea for lowering calories without sacrificing too much flavor. Wonderful recipe Jessica! Thanks for sharing. Question: I bought a can of wild caught pink salmon (my first time buying canned salmon) and was disappointed to find plenty of bones and some skin residues along with the salmon. I suspect this isn't in all canned salmon versions. Can anyone recommend a brand that comes without the bones? Thanks in advance.
This was delicious Jessica. I used leftover salmon from our Balsamic Glazed Salmon Fillets (recipe also from this site). Only had mayo added a bit of dill and used Lawry's Seasoned Pepper. Served on a bed of baby lettuce with sliced cucumber avocado and grape tomatoes around the edge of the dish. Sprinkled with lemon juice. Nice change of pace from tuna and made for a beautiful presentation. Thanks!
