Sockeye Salmon Salad on a Bed of Greens

Serves 2 in 10 minutes

This alternative to tuna salad has been my “go to” lunch for decades! Salmon is high in protein and the essential fatty acids, EPA and DHA but low in mercury, unlike tuna. The greens and almonds both contain compounds known to improve cognitive function. The combination works synergistically to provide great taste, satisfaction and better brain health! Enjoy!

  • 1 (7.5 ounce) can of Sockeye Salmon with skin and bones*
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red onion, minced
  • 2 tablespoons celery, minced
  • 1 tablespoon capers, minced
  • 1 teaspoon dried tarragon
  • 1/8th teaspoon cracked black pepper
  • ¼ cup Marcona almonds
  • 2 tablespoons red wine vinegar
  • 3 cups dark leafy greens like arugula or spinach

Mix the olive oil, mustard, capers, onions, celery, tarragon and pepper with canned salmon that has been mashed with a fork. Once well mixed, place a big scoop in the center of a bed of greens and top with Marcona almonds and drizzle with red wine vinegar.

*available through the sustainable seafood company

Sally LaMont, ND, LAc