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Salmon Salad
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NCCookSalmon Salad
So I made Vickys Lemon & Dill Salmon Skewers for dinner last night. They are delicious by the way and I highly recommend trying them!! I bought 4 salmon fillets, about 2 lbs and cut the cubes from the thick center portion of each fillet. This left the thinner edges of each fillet to do something with. So this morning I decided to make a quick salmon salad with the scrap salmon. I even had about 4 cubes of grilled salmon left over from last night that I added in to my flaked salmon. I used all my fresh dill last night so used dried dill weed in the salad, but fresh can certainly be used. Great use of leftovers.
Ingredient
1 Tbsp
mayonnaise
1 Tbsp
lemon juice
1 tsp
dried dill weed
1/4 tsp
salt
1/8 tsp
black pepper
2 stalks
celery, diced
6 oz
fresh salmon fillets
Cooking instructions
* Step 1
Spray pan with cooking spray over medium heat. Cook fillets for 1 1/2 minutes per side. Remove from pan and let cool.
* Step 2
While fish is cooling, mix cream cheese, mayo, lemon juice, dill weed, salt and pepper. Dice celery.
* Step 3
Flake cooled salmon into medium bowl. I prefer larger flakes, but do what you like 😊 Add diced celery and cream cheese mixture. Stir gently to mix.
* Step 4
Refrigerate for 1 hour. Serve on bed of lettuce with crackers or on whole wheat buns.
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