Donna's Salmon Salad

Greetings!  Since we had so much salmon left over from Saturday night's meal, I decided to create a take-off on the standard tuna fish salad by using salmon with other tasty ingredients including yogurt as a substitute for the traditional mayonnaise. The salad can be spread on sandwiches or in pita pockets; however, I chose to serve it on a bed of lettuce for a light but filling lunch or dinner.  Let me know if you like it!  Best, Donna:

Donna's Salmon Salad

Ingredients:

2 cups of Donna’s Grilled Wild Salmon with Mango Chutney, shredded (see 19 October 2015 blog post for recipe)

6 ounces plain yogurt (or lemon yogurt for sweetness)

2 teaspoons capers, drained

1 teaspoon garlic, minced

Salt and pepper to taste

2 cups lettuce

Fresh basil leaves

2 Tablespoons Parmesan cheese

Salad dressing, if desired

Method:

Mix together first 5 ingredients for salmon salad.  Lightly spray two 8 ounce custard cups with cooking oil and divide salad into the cups.  Cover with plastic wrap and refrigerate about 2 hours or more before serving to allow flavors to blend.  Drag knife around inside of cups and carefully invert onto lettuce leaves that have been divided into 2 salad bowls; then add remaining toppings as desired.  Serve immediately.

Serves 2.

Copyright 2015.