Salmon Salad
This sounds really good. In the US, just used canned salmon, for those in Thailand, prepare the salmon from frozen with the shortcut listed. On my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 170 grams canned salmon, drained, (6 oz), Shortcut
- 2 stalks celery, thinly sliced
- ½ cup red onion, diced
- ¼ cup vinaigrette dressing, and as needed, Shortcut
- 2 tablespoons capers, drained
- 1 tablespoon fresh dill, chopped
- salt and pepper, to taste, as desired
- lettuce, as needed
- fresh dill stems, for garnish, as desired
Instructions
- Rinse the lettuce with cold water and tear off the leaves. Set aside.
- To a mixing bowl, add the salmon and flake apart into large pieces.
- Add the celery, onion, capers, dill, and gently toss together.
- Add the dressing and toss, adding as needed. Taste and season with salt and pepper to taste as desired.
- Arrange lettuce leaves on serving plates, scoop the salad onto the leaves, garnish with dill weed stems as desired. Serve and enjoy.
Notes
Fair cost per serving.
Shortcuts: Steamed Salmon, Basic Vinaigrette Dressing.
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