Salmon Salad Sammy...say that 3 times fast! Sally sells sea shells by the sea shore, Peter Piper picked a peck of pickled peppers, How much would a woodchuck chuck if a woodchuck could chuck wood? After realizing the recipe title was a tricky to say, I had to look up classic tongue twisters. And I digress with my childhood memories...
If you read the "About" section (read now-it can't wait another minute!) you will know that I love creating simple recipes using foods most people have on hand. Many of my creations you can substitute or leave out an ingredient. No need to stress if you don't have every single food listed in the recipe. If you aren't a lover of leftovers there are ways to transform them into a different meal. This recipe for example!
We love Whole Foods frozen salmon, (click the link to watch an awesome video about responsibly farmed salmon in Norway) but it usually comes with an uneven number of fillets: 5 fillets, 2 mouths to feed, 2 meals = 1 fillet left...what to do with 1 fillet?! I was searching through the remains of the fridge (we need a grocery trip ASAP) and found the lone piece of salmon, leftover brussel sprouts, celery that wasn't looking fab, a measly amount of onion, and sun-dried tomatoes from the farmers market. Lightbulb! Salmon salad! A great alternative to regular tuna salad and packed with:
- Omega-3 fatty acids- fight inflammation
- B-Vitamins- support a healthy metabolism
- Vitamin D- protects against loss of bone mass, supports muscle function, and helps fight infection
- TIP: Include 2-3 servings of fish in your weekly meals. Aim for 3oz per serving-similar to the size of a deck of cards.
Side Note: if you haven't tried fresh sun-dried tomatoes I suggest you visit your local farmers market and find them. Canned varieties are for the birds! The man who sold them to us repeatedly stated how delicious they were...he was very proud of his product. That being said we ended up with 1 pound of sun-dired tomatoes. He insisted we take the whole bag. Hence why I included them in this recipe (and last nights meal, and every other meal this week).
Salmon Salad Sammy
Creation time: 30 mins
- 1 medium size salmon fillet
- 1/4 cup plain greek yogurt
- 1 tsp dijon mustard
- 1/2 cup cooked brussel sprouts (chopped)
- 1/2 cup sun-dried tomatoes (chopped)
- 1/2 cup celery (diced)
- 1/4 cup onion (diced)
- 1/4 of a lemon(squeezed)
- salt/pepper to taste
- Preheat oven to 375. Bake salmon for 15 mins depending on thickness.
- While salmon is baking chop brussel sprouts, sun-dried tomatoes, celery, and onion. Mix in large bowl.
- Once salmon has is cooked and cooled, pull apart salmon into small pieces. Place in large bowl with the veggies.
- Add yogurt, dijon mustard, salt/pepper, lemon juice and mix.
- Serve on whole grain bread with a side of colorful veggies. Because you can never have enough veggies in your life!
**If you want a gluten-free option scoop over a salad, brown rice, quinoa, gluten-free pasta, or serve as a dip with my favorite Blue Diamond Nut Thins.
Do you have a way you like to use leftovers? We would love to hear from you!