While tuna salad is the more common seafood salad, salmons make a better mix. Salmons do not have mercury problems like the tuna and it has more nutritional benefits that come in its Omega-3 fats.
- 8 ounce Salmon
- 1/4 cucumber, chopped
- 2 tablespoons light mayonnaise
- 1 teaspoon of cayenne pepper and a pinch of slat
- 150g Lettuce or any other salad leaves like celery, dill, parsley
- Smoked Paprika
- Lemon Juice squeeze
- Cook the salmon anyway you wish; you can grill, bake, saute or smoke it. It doesn’t really matter, since it is still going to get flaked in the end.
- If you are cooking it in a skillet, cook for about 5-10 minutes (depending on thickness) over medium high heat, until the interior reaches 140F and is no longer pink.
- While the salmon cooks, prepare the vegetables.
- Mix up the mayonnaise, smoked paprika, cayenne pepper, lemon juice, salt and pepper in a bowl.
- Once the salmon is cooked, add it to the paste and flake with a fork. (Flaking simply means breaking off the cooked food in order to mix properly with other ingredients.)
- Add the sliced vegetables and stir well.
- It can be served with crackers or wheat bread.