Salmon Caper Salad

 

Break away from the ordinary + step out of your comfort zone with Salmon Caper Salad. Whether you opt for fresh or canned salmon, seafood lovers will flock to this dish.
I prefer to serve it in lettuce bowls or as a spread, but many friends of mine like it in sandwich form. Any way you serve it, it’s a refreshing taste of something new.

 
 
Salmon Caper Salad
 
 

Elements 

2 CANS RED SALMON, DRAINED

1 WHITE ONION, FINELY DICED

1/2 CUP FRESH PARSLEY, FINELY CHOPPED

2 STALKS CELERY, CHOPPED

1 CUP SPINACH, CHOPPED, OPTIONAL

3 TABLESPOONS MAYONNAISE OR VEGAN MAYONNAISE

1 LEMON, JUICED

2 TABLESPOONS PAREIL CAPERS

2 TABLESPOONS SEA SALT

1 TABLESPOON BLACK PEPPER

Directions

  1. Turn on the kitchen vent to help mitigate the fishy smell and work beneath it.

  2. In a large mixing bowl, add the salmon.

  3. Using disposable gloves, remove the skin, spine, and steamed bones; discard. Try to remove all of the bones, if possible. 

  4. Press down on the salmon to release any additional liquid and drain.

  5. Add the onion, parsley, celery, mayo or vegan mayo, lemon juice, capers, sea salt, and black pepper; combine well with a fork to help shred the salmon. 

  6. Cover and chill for 2 hours.

  7. Serve in lettuce cups, as a dip with veggies or crackers, or as a sandwich.

 
 

x, Melissa

 
SaladMelissa ChildressSalmon, Capers, Parsley