March 25, 2011 • Fish & Seafood, Salads
Sometimes things just don’t go right in the kitchen. You see, I didn’t set out to make this salmon salad – but that’s what I ended up with.
It all started when I found myself still feeling blue about the sudden loss of our dog a couple of weeks ago, and I thought some comfort food would help. I had these funky little celeriacs in the fridge that I wanted to mash with potatoes, and thought I’d balance out my meal with something healthier like fish.
And so I slathered some salmon filets with a combination of whole grain mustard and maple syrup, trying to recreate the incredible lunch I had at Aria in Denver recently.
Turns out the salmon was kind of gross. The mashed celeriac and potatoes, with the addition of some butter, feta cheese and green onions was to die for, so I filled up on that and put the salmon into the fridge to deal with the next day.
I first scraped off the mustard topping, then flaked the salmon apart…
…then added in some diced green onions and celery…
…and the juice of half a lemon. Add in mayonnaise to your liking and salt and pepper to taste.
I like my fish based salads crunchy, so I added sliced almonds, but you can certainly leave these out if you like.
In another week or two my tarragon would be up enough that I probably would have snipped some of that to add, but instead I settled into the salmon salad for lunch – and it was WAY better than dinner the night before!
Salmon Salad
Serves 3-412 ounces cooked salmon filet, flaked apart
2 green onions, sliced thinly
2 stalks celery, slice thinly
juice of 1/2 lemon
mayonnaise to taste (I used about 1/2 cup)
salt and pepper to taste
1/2 cup sliced almonds, optionalToss all ingredients together and adjust seasonings and mayonnaise. Enjoy.
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