Reviewed: May 3, 2012

This was pretty good, but it didn't have a whole lot of flavor to it (or at least not as much as I'd like). To better suit my own tastes, I think it needs more capers, a little more creaminess, and maybe a splash of vinegar or lemon juice. It's a good starting point, though!

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

Disappointed in flavour. Lacking something.

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1 user found this review helpful

Reviewer:

Judy

Reviewed: Apr. 18, 2012

i did w/o the capers as i couldnt find them & used ranch dressing minus yogurt. everything else i followed & loved it. great alternative to tuna salad. thanks

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2 users found this review helpful

Reviewer:

NelldaMYLF

Reviewed: Apr. 12, 2012

I have been making salmon salads for years---basic tuna recipes, but I add whatever I feel like and happen to have in the house: avocado, tomato chunks, pasta, green peas (barely cooked), variety of herbs, etc. I ALWAYS crush the bones and have never even noticed them; as others have said, they are an important requirement for those of us with osteoporosis! I never thought to use capers but will try them soon. Another suggestion: this makes a nice pita filling if you don't include pasta.

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5 users found this review helpful

Reviewer:

Susan

Reviewed: Apr. 12, 2012

Loved the recipe just as written. We love capers so they were a perfect choice. I only have one comment. I do remove the skin, however leaving the bones in (they are soft and crush easily) is a great way to get more calcium and some more of the Omega3 that we all need. My doctor suggested that years ago and we have learned to not mind the bones in the least.

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3 users found this review helpful

Reviewer:

Jo H

Cooking Level: Expert

Living In: Plymouth, Minnesota, USA

Reviewed: Apr. 12, 2012

Only difference was crushing the bones rather than discard. They're not noticed & loaded with calcium. Absoutely fantastic. Thanks for a great idea.

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Reviewer:

moc2948

Cooking Level: Intermediate

Reviewed: Apr. 12, 2012

This was great and refreshing! I had some raw nuts I chopped and added, but what a nice change, and simple to make. I broiled my salmon in toast oven and then let cool before mixing all ingredients.

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2 users found this review helpful

Reviewer:

TTH47400

Reviewed: Apr. 11, 2012

This Salmon salad is the bomb my husband and I loved it. Thank you. Melva Jasper

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Reviewer:

melvajasper

Reviewed: Apr. 2, 2012

Wonderful. I love salmon but have never tried it in a salad. The only thing I changed was to add lemon zest and a little lemon juice. I served this with crusty sour dough bread. Perfect.

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14 users found this review helpful

Reviewer:

debsexton

Reviewed: Mar. 30, 2012

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.

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20 users found this review helpful