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Salmon Salad

 

Salmon Salad


2 servings: 145 mg. sodium per serving

6 ounces left-over baked salmon with left-over topping
2 Tablespoons finely chopped (1/4 inch) red onion
1/4 cup finely chopped (1/4 inch) green bell pepper
2 Tablespoons lower sodium mayonnaise
1 Tablespoon plain fat free yogurt
1/2 teaspoon black pepper
1/2 teaspoon fresh lemon juice
2 teaspoons chopped fresh Italian parsley (optional)
1 cup torn Romaine lettuce leaves, divided on two plates

Prep. Instructions

1. Remove skin from salmon.
2. Combine salmon, salmon topping, red onion and bell pepper in a bowl.
3. Combine next five ingredients in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Mix mayonnaise mixture into salmon mixture. Stir in parsley if using. Refrigerate for 15 minutes.

2. Serve salmon mixture over lettuce leaves.

Variation

If you want to use left-over salmon from another recipe, you can improvise a topping to take the place of the baked salmon topping, and then follow the rest of the recipe. Perhaps your salmon recipe has a topping that would work in a salad. Or you can throw in some minced garlic, cilantro, and a bit more lemon juice (to taste). As I mentioned in my cooking tips, your cooking options are as broad as your recipes and taste buds.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds