Recipe: Salmon salad

Salmon Salad

  • 1 can canned salmon, 7 ounces, drained and flaked
  • 3-7 stalks of celery, finely chopped (depending on the size of the celery and how much you like celery)
  • Juice of 1 lemon (1)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon toasted sesame oil
  • 1/3 to 2/3 cup mayonnaise (depending on how much you like mayonnaise and how thick you want it to be)
  • 1 hard-boiled egg, peeled, finely diced
  • 1/2 teaspoon turmeric
  • 1 teaspoon McCormick’s Mexican seasoning mix (2)

Add to bowl in order given. Mix thoroughly after salmon, celery and lemon juice are added, and mix thoroughly again after parsley, dill, toasted sesame oil, and mayonnaise are added. Mix thoroughly one last time after egg, turmeric and Mexican seasoning are added.

A future variation: all of above, plus 1 to 2 teaspoons of drained and finely diced pickled ginger.

(1) You can substitute 1 teaspoon of preserved lemon juice if you don’t have fresh lemons, the taste will be a bit tarter and less floral.

(2) I like this mix because it has garlic and cumin and oregano in it. Other substitutions are 1 teaspoon regular chili powder, or 1 teaspoon paprika, or 1 teaspoon ground chipotle chili powder (if you’d like a smoky flavor), or any combination of those three, as long as it adds up to only 1 teaspoon

I just came up with this today (and ate all that I mixed up, yum!!), so I don’t know how well it keeps or if it has a tendency to weep liquid if it’s stored in the refrigerator overnight.

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