I'm learning to love salmon as I do tuna - it's got more omega-3 stuff and less mercury....you know the information. I had a small can of salmon in my pantry that I avoided opening for the longest time...kindof squeamish about opening it. Once I did, I found this AllRecipes salmon salad and really loved it. CAUTION: the first time I made this I used a small (6-7 oz.) can of salmon; it was very similar to canned tuna. The NEXT time, I got enthusiastic about the success and used the large can (around 14-15 oz.)...the contents/salmon in the larger can were FAR less processed....I had to pick out skin and little bits of cartilidge (?) - white bits of whatever. I "soldiered" through, but cringed as I cleaned out the contents to an edible stage.) I substituted fat-free sour cream for the plain yogurt, squirted some lemon juice in, added a little salt (capers bring their own briny-salty taste) and doubled the pepper called for (I love lemon-pepper seasoning....didn't have any). Suggestion - don't be shy adding other veggies to this if you're not going to make an old-fashioned "tuna/or salmon" salad sandwich....I've added sliced radish, grated carrot, diced cucumber...have fun with it (as with tuna salad)!
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