My love for salmon salad developed at the happiest place on Earth (Whole Foods, of course). Every time I walk by their seafood section, there it is! A big bowl of freshly made salmon salad with crackers, and I can never resist. Sometimes I have a fight with my morals and debate whether or not to get another sample….or five. You see, there is this little devil who appears on my shoulder and tells me, “Eat it…EAT IT! Eat the ENTIRE bowl!!!” … For a while I bought this salmon salad because I could not resist the samples, but eventually I thought, why on EARTH am I not making this myself? It’s absurdly easy. So here’s my recipe. Oh, and a little tip for you. I get wild Alaskan salmon for $6/lb in the freezer section (it’s a bulk 3 pound package), so if you’re looking for a price break on fish, always check the freezer section first before you head to the seafood counter. The cuts aren’t as pretty, but we’re flaking it up anyway. Alright, the recipe:
1 lb wild salmon
4 scallions, chopped, white and light green parts only
4 tbsp mayonnaise
1/4 tsp old bay seasoning
1/4 tsp cayenne pepper
2 tbsp lemon juice
1/8 tsp dried dill
1 tsp dijon mustard
1 rib of celery, finely chopped
salt and pepper
a box of black pepper water crackers (it’s the perfect pairing, believe me)
Our first goal is to get that salmon cooked. And frankly, you can do it however you want to, and it doesn’t have to be pretty since it’s getting flaked up anyway. I chose to grill mine in this particular instance, but I’ve also sauteed it (with a pinch of salt and pepper, of course). Just cook until it flakes easily and the raw pink shine is gone from the middle. It only takes a couple minutes:
Once the salmon is cooked, flake it up a little bit (not too much, it will break down more when we dress it) and place it into a large bowl. Pop it into the refrigerator to chill.
In a big bowl, combine the rest of the ingredients and mix well. Add the salmon to the dressing, and toss. Taste a little bit and check for seasoning. Pop it back into the fridge again until fully chilled, then serve with the black pepper water crackers. Enjoy! See you tomorrow.