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Dana Jacobi's Salmon Salad
Enjoy the sophisticated flavors of this simple satisfying Salmon Salad recipe from one of our favorite chefs. Dana Jacobi is the highly creative author of 12 Best Foods Cookbook, which does justice to them all, including of course wild salmon. This (slightly) modified version of her wonderful recipe comes from her 12 Best Foods Cookbook (Rodale, 2005).
1 can (7.5 oz) Wild Red canned sockeye salmon, drained, skin removed. Or use skinless-boneless Wild Red canned sockeye salmon.
3 scallions, white and green parts, chopped
1 small cucumber, seeded and chopped
1/3 cup chopped dill
1/3 cup chopped flat-leaf parsley
Juice of 1/2 lemon
1 tablespoon organic extra virgin olive or macadamia nut oil
Sea salt and organic black pepper
1 cucumber
*Variation: Mix in 1 cup cooked long-grain brown rice
Dana Jacobi's Salmon Salad
Serves 2
Serves 2
1 can (7.5 oz) Wild Red canned sockeye salmon, drained, skin removed. Or use skinless-boneless Wild Red canned sockeye salmon.
3 scallions, white and green parts, chopped
1 small cucumber, seeded and chopped
1/3 cup chopped dill
1/3 cup chopped flat-leaf parsley
Juice of 1/2 lemon
1 tablespoon organic extra virgin olive or macadamia nut oil
Sea salt and organic black pepper
1 cucumber
- Place the fish in a mixing bowl. Add the scallions, cucumber, dill, and parsley*. Using a fork, mix to combine them. Mix in the lemon juice, and oil. Season the salad to taste with salt and pepper.
- Let it sit 15 minutes to let the flavors meld.
- If desired, peel the cucumber. Cut it diagonally into long, oval slices.
- Serve the salad, accompanied by the cucumber, or heaped on a slice of toasted whole grain bread as an open sandwich.
*Variation: Mix in 1 cup cooked long-grain brown rice
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