Prep 10 mins
Cook 0 mins
Quick lunch that uses up the leftovers from last night's salmon...or you can used canned salmon instead. Dill, Dijon mustard, and celery take the "boring" out of salmon (or tuna) salad! This is good in a wrap with some tomato, cheese, and red-leaf lettuce.
- 2 cups finely chopped cooked salmon
- 1⁄2 cup mayonnaise
- 3 tablespoons chopped celery
- 3⁄4 teaspoon dried dill
- 2 teaspoons Dijon mustard
- Combine all ingredients and chill before serving.
This was an awesome, refreshing change! I had left-over salmon & I mashed it up fine, but if I don't have that next time I want it, I will use a can of salmon. I am allergic to onions, garlic & most seasonings, so this was great! I just left out the dill! I did add extra celery, cuccumbers, romaine hearts cut up & black olives & it was great. I had it on some french bread & that was a full meal! Thanks so much, now I don't have to eat just tuna or chicken salad & I LOVE salmon, but hadn't thought of this. Live & learn!
This certainly was a good way to use up the last bit of barbecued salmon. I can see adding all sorts of other ingredients to this. We had it on toasted sourdough bread. We put tartar sauce on the bread, then the salmon salad. Thank you for sharing
Delicious, and super easy! Thanks.