Photo: Scoopy Salmon Salad Recipe
Ingredients
- 2 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
- 1 tablespoon fat-free cream cheese, room temperature
- 2 teaspoons lemon juice
- Dash salt and freshly ground black pepper
- 6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed
- 1/2 cup quartered cherry or grape tomatoes
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/2 tablespoon capers, drained
Directions
Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth.
Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix.
Season with additional salt and black pepper, if desired. Dig in!
PER SERVING (1 heaping cup): 136 calories, 2g fat, 745mg sodium, 7g carbs, 1g fiber, 3g sugars, 20.5g protein
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By jgarroyo
Charlotte, NC
on March 22, 2013
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This salmon salad was quick and easy to make...and quite tasty! After reading previous reviews, I decided to use 1 tbsp of coarse mustard, and 1 tbsp of light mayo in the place of 2 tbsp of dijon mustard. I also used one shallot instead of the red onion for a milder flavor, and added some lemon pepper grinder seasoning to turn up the flavor a notch. Love, love, loved it!
By daphne jackson
on May 03, 2012
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This was really good..... perfect for a warm day!!!
By Gemracer
Rural North Eas...
on September 28, 2011
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My husband and I truly enjoyed this recipe. I did not use capers. We do not have them in the pantry. I also used 1Tbsp of regular Dijon mustard with chardonay instead of Dijonnaise. Added additional tsp of salt. It needed it without the capers. I will definately make this again. I will also try with tuna. Thanks.
Read all 8 reviews