Wild caught Alaskan salmon is loaded with healthy anti-inflammatory Omega 3’s and offers a good source of protein. So far, this seems to be the least polluted and least toxic fish on the planet. This salad can be enjoyed inside a gluten free tortilla, on a cracker, as a vegetable dip or as a topping in a salad. It makes a great “picnic” food as you can see in this picture. My husband and I had a “pontoon” boat date and savored some delicious food as we relaxed and appreciated the scenic ride. Bon Appétit!
Bake 2 salmon filets at 375 F for about 20 minutes.
Once cool, crumble the salmon into a glass bowl.
Add the following into a food processor:
2 chopped celery stalks
2 greens onions
½ cup fresh parsley
½ cup fresh dill
2 cloves of garlic
2 teaspoons mustard
Juice of 1 lemon
½ cup to 1 cup of mayo, depending on your taste
Salt to taste
Pulse and mix together until finely chopped. Add to the salmon and mix thoroughly.
Chill for a few hours before serving. Enjoy!