Christina Dodd’s Salmon Salad Recipe

I had cooked sockeye salmon leftover from last night’s dinner so I used it to make my all-new Salmon Salad Recipe. I did make this up by checking several recipes for tuna salad and adding and subtracting ingredients, so use this as a jumping off spot for your own ideas. This is so good. Trust me.

¼ pound cold cooked salmonChristina_Dodd_SalmonSalad
3 tablespoons cottage cheese
1 tablespoon plain yogurt
About ½ finely minced green onion
About ½ finely minced stalk of celery
½ Dijon Mustard
A tiny bit finely chopped fresh dill
Salt and pepper to taste

⅛ Sriracha Sauce (or to taste, any hot sauce will work)

Mix lightly.

I served the salad on a bed of lettuce with alfalfa sprouts, yellow heirloom tomatoes, avocado slices and, because I had some left over from the night before, slices of cold potato.

To offset all this healthfulness, with it I drank a diet cherry Coke. ?  If you’re preparing it for dinner, I’d suggest a nice grassy Sauvignon Blanc.

Enjoy!

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