Sometimes I need an easy lunch option and don’t have any protein leftover from dinner. On these days ,I like to make a salmon or tuna salad with homemade olive oil mayonnaise and flax-seed crackers. I get lost of omega 3 fatty acids with minimal effort. I paired the salmon with a green apple to cut the fattiness of the dish with acidity and tartness. For the lemons in the recipe, sometimes I juice several lemons at the beginning of the week and keep it in a container because who squeezes a lemon for only a little bit of juice. I do the same with the rind and keep it in a sealed container in the fridge for later use.
Salmon Salad with Green Apples and Sunflower Seeds
10 oz cooked wild salmon (can be in a can, pouch, or leftover fillets)
1 medium green apple
2 tbsp sunflower seeds (unsalted)
1 tbsp lemon juice
3 tbsp olive oil mayonnaise
1/4 tsp kosher salt
pepper to taste
- In a medium-sized bowl, break up the salmon. If you are using a salmon fillet be sure to remove the skin and check for bones. Remember to use wild salmon. Even though it is more expensive, the flavor is much better and they have more omega 3 fatty acids.
- Cut up the apple in a small dice leaving the skin on. I usually use organic apples because they are a more manageable size and I don’t worry about eating the skins.
- Add the apples and sunflower seeds to the salmon.
- Sprinkle with salt, pepper, and lemon juice. The lemon juice also prevents the apple from browning if you are going to eat later.
- Mix in the olive oil mayonnaise. I like a lot of mayo, so I might add more than the 2 tbsp. Add what you like.
I pair this with baby greens for a hearty salad or eat it with my flax-seed crackers.