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You are here: Home » Food Preparation » Recipes » Salads » Wild Salmon Salad

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Wild Salmon Salad

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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

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.

A delicious 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.

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Wild Salmon Salad

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.
Course Brunch, Lunch, Main
Author Wardee Harmon

Ingredients

  • 2 cans wild caught salmon smoked or plain
  • 1/4 cup onions finely diced
  • 1/4 cup olives chopped
  • 1/4 cup cheddar cheese optional shredded
  • 1 teaspoon dried dill
  • sea salt to taste
  • ground black pepper to taste
  • extra virgin olive oil a drizzle
  • balsamic vinegar or apple cider, a splash

Instructions

  1. Drain wild salmon.
  2. Combine all ingredients in mixing bowl.
  3. Mix together well.
  4. Adjust seasonings to taste.
  5. Serve with tortilla chips, whole-grain toast, or a cold grain salad.

Recipe Notes

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

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Recipes Salads Salads (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Elaine says

    July 12, 2007 at 12:57 am

    Wardee said: “Wild caught salmon, as far as we know, are safe to eat in terms of mercury.”

    You should be safe, from everything that I’ve read and heard you would have to consume about 1/2 a wild salmon every day to get the dangerous amounts of mercury in your system.

    Wild salmon is much better for you than the farmed stuff out of British Columbia or Atlantic salmon.

    So says an Alaskan who only eats wild Alaska salmon.

    Elaine, great info! You are so blessed to have Alaska salmon so available to you! -Wardee

    Reply

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