Salade facile au saumon en conserve

Ingrédients

• 15 ounces canned wild salmon (drained well; see note 1)
• 1 stalk celery (chopped; about 1/3-1/2 cup)
• 1/3 cup chopped red onion (sub with shallot or green onion)
• 2 tablespoons capers (rinsed and drained; sub with dill pickle relish)
• 1/4 cup mayonnaise (sub with plain Greek yogurt as desired)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice (or more to taste)
• 1 tablespoon freshly chopped dill (sub with your favorite fresh herbs)
• 1 tablespoon prepared horseradish (optional)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Préparation

1. 1

   Prepare salad: Place the salmon in a medium bowl and mash well with a fork. If using canned salmon with the bones and skin, you can remove the bones and skin, but the skin adds extra Omega3's and the bones are very high in calcium. Once the salmon is mashed and mixed with the other ingredients, the bones and skin aren't noticeable at all. Add the celery, red onion and capers to the bowl and set aside.

2. 2

   Prepare dressing: Whisk together the mayo, Dijon mustard, lemon zest and juice, dill, horseradish, salt and pepper in a small bowl until well incorporated.

3. 3

   Assemble salad: Pour the dressing over the salmon mixture and stir until well coated with the dressing. Serve and enjoy!