free from: gluten and dairy (low fodmap, paleo, keto & whole30 friendly options)
This salmon salad is now a weekly staple in my lunches. Probably not the best way to start a recipe, but I always want to be honest with you all. I HATE fish. There are some shellfish I tolerate, but otherwise I’ve always been disgusted with anything that tastes fishy.
HOWEVER, this recipe has me loving salmon. I’m not kidding. All the other flavors blend together so well that a fish hater (me) can’t get enough of the salad.
I had it on a gluten free bun, but you could put this on a rice cake, bagel, lettuce wrap, cucumber slices, etc. It’s pretty versatile so choose what fits best in your diet!
The recipe makes two servings:
- 1 can pink salmon
- 2 tbsp mayo (I used Primal Kitchen‘s mayo for a sugar and canola free option)
- 1/4 tsp lemon juice
- A dash of dill, basil, paprika, ground mustard, salt and pepper
- Optional: 1 tbsp dried cranberries
Drain salmon and put into medium bowl. Debone if needed (some cans will have bones, read your labels!). Add mayo and lemon juice to bowl, mix until salmon is fully coated. Now slowly add a dash of each spice. Be generous with the spices, except for the ground mustard. Keep adding spices until the taste is to your liking. Mix in dried cranberries for a little bit of sweetness.
This salmon salad is best eaten within 1-2 days. Hope you enjoy!