This Salad is quick, easy and delicious any time of year. Please only choose Wild Salmon as the Farm raised Salmon is Genetically Modified and is not really healthy and it is a waste of money. Farmed fish swims in its own excrement in a very limited space, not like and ocean. Wild Salmon is the only fish I eat.
I made huge sandwiches last night with crispy romaine lettuce on toasted ezekiel bread with organic mayo and added chopped tomatoes to the salad mixture. It would be great as a melt with some Jarlsberg cheese and sliced organic pears on the side. This recipe is for 2 servings and must be eaten the same day it's made or it will get watery and unappetizing.
8 ounces cooked wild salmon or 1 can wild salmon. Remove the skin and bones
1-2 tablespoons organic mayonnaise (never lowfat or nonfat)
2 Stalks Organic Celery, cleaned and diced
1 Tsp Fresh or Dried Dill
1/2 Lemon Juice with Zest
Salt and Pepper to taste
1 Head Organic Romaine Lettuce, cleaned and torn into enough for 2 servings2 Organic on-the-vine tomatoes cut into 1/8th s
1 tsp Dijon.
Salt & Pepper to taste,
1/2 tsp Dill,
1/2 cup Extra Virgin, Cold Pressed Olive Oil,
1/4 to 1/2 cup Raw Apple Cider Vinegar (Bronner's)
Clean Lettuce and wrap in towels to dry off and place in fridge for at least a half hour for crisp lettuce
Make the salad dressing: Mix ingredients together until emulsified and refrigerate while making the
Salmon Salad: Mix together the Salmon, Mayo, Celery, Dill, Salt and Pepper and lemon juice to taste. Be creative and other herbs of choice. Garlic goes well with Salmon too.
Arrange torn lettuce leave in a bowl
Add a Large Scoop of Salmon Salad
Arrange Sliced Tomatoes around the side if the dish
Top with Dijon-Dill Salad Dressing
Enjoy with Artisan Sourdough Toast or no bread at all for a low carb delicious meal!