Salmon Salad
"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."
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
12
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ingredients
- 2 cups finely chopped cooked salmon
- 1⁄2 cup mayonnaise
- 3 tablespoons chopped celery
- 3⁄4 teaspoon dried dill
- 2 teaspoons Dijon mustard
directions
- Combine all ingredients and chill before serving.
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RECIPE MADE WITH LOVE BY
@A Messy Cook
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@A Messy Cook
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This is really very tasty. I cut the top off tomatoes and scooped out the seeds and insides, I turned them upside down to drain. I made this salad as written and after chilling it, I filled the tomatoes with the salad and put the top of the tomatoes back in place. This was sooooooo good! Thank you!
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Very Tasty. I used tuna instead of salmon and added black pepper.
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Very Tasty. I used tuna instead of salmon and added black pepper.
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We had this for dinner last night. I used two cans of salmon (I think they are 14.5oz each?) and it was about 3 c., so I multiplied the recipe by 1 1/2. I didn't get any complaints, but I didn't get any raves either. Personally, I still thought it was a little plain even with the dill and mustard. -
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
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