As I’ve stated before, I like to eat and I like to eat well. Somedays it’s easier than others to make that happen. If I’m on my game, I have lovely leftovers waiting in the fridge. But occasionally I don’t, and last week I had one of those days. Instead of opting for eating out, I decided to see what I could concoct in a matter of a few minutes using what I had on hand. As we know, necessity is the mother of all invention, and this time was no different. Enter the salmon salad. This delicious meal is chock-full of omega 3 and probiotics while being rich in flavor.
Salmon salad with dill and capers
- 1 can or 6 oz of wild Alaskan salmon*
- 1/4 cup of full-fat greek yogurt
- 2 tbs + chopped fresh dill
- 2 tbs + capers
- 1 tbs + lemon juice
- pinch of salt
mix all ingredients, tasting and adding as you go to get the exact flavor you desire. Once the salad is to your liking you can serve it on anything that fits your individual dietary needs. I served mine on top of zucchini noodles I had left over, but you could also serve it with leftover pasta or quinoa. If you don’t have leftovers, throw it on a green salad or pull out some hearty crackers. Just use what you have on hand, and I’m sure it will be perfect.
I hope this recipe inspires you to get in the kitchen and create some lovely and nutritious meals for you and your loved ones. Let me know how it goes!