Instead of tuna, we eat wild salmon. Because wild salmon is lower on the food chain and smaller than tuna, its mercury levels are much lower. Wild caught salmon, as far as we know, are safe to eat in terms of mercury.
Jeff's mom and dad just went on a cruise to Alaska and brought us back some smoked wild salmon. Oh, my, is it good! We have one can left and I'll save that for when the kids are back with us and can try it, too.
Whether the wild salmon is smoked or plain, it can stand in for tuna and make a delicious sandwich. We often have a scoop of it with corn tortilla chips, a piece of toast, or a cold grain salad. It makes for a simple, cold dinner.
Wild Salmon Salad
- 2 cans wild caught salmon (smoked or plain)
- 1/4 cup finely diced onions
- 1/4 cup chopped olives
- 1/4 cup shredded raw goat cheddar cheese (optional)
- 1 teaspoon dill
- sea salt, to taste
- black pepper, to taste
- extra virgin olive oil, a drizzle
- balsamic or apple cider vinegar, a splash
Drain wild salmon. Combine all ingredients in mixing bowl. Mix together well. Adjust seasonings to taste. Serve with tortilla chips, whole-grain toast, or a cold grain salad.
Variation — Wild Salmon Melt: In lieu of mixing the cheese in, spread the wild salmon on a piece of toast, top with cheese and put under the broiler to melt and crisp the cheese.
© Copyright 2007 by Wardee Harmon
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