$5 Dinner: Salmon Salad
As is well-documented on this site, I have no prejudices against canned fish. In fact, the spendthrift in me is practically speechless that wild Alaskan salmon ringing up at $16.99 a pound can be found on aisle 5 for pocket change. Certainly, sometimes nothing but a fresh, meaty fillet with do. But for all those other times, such as when you aim to eat fish twice a week in order to load up on blues-fighting omega-3s, those little tins can be a savior. And come dinner time, who isn’t looking for a hero?
This isn’t so much a recipe as a template with quantities that should be adjusted to taste — less formulaic and more fuzzy math. Like a little black dress, a simple salmon salad can be dressed up or down. Served on rye crisps and garnished with a bit of smoked salmon and a tiny feather of dill, it makes a quick nibble with drinks; on toasted sourdough, a perfect midweek lunch; tossed with white beans and served on shredded romaine, a hearty dinner salad. You get the idea. Pretty soon here I think I will be ready to branch out to other more-maligned canned fish lower on the food chain, like sardines and mackerel. Stay tuned or consider this fair warning, depending on your own tastes for such things.
Salmon Salad
Gently stir together canned boneless, skinless wild salmon with capers, red onion, celery, fresh dill, mustard, lemon juice and a bit of mayonnaise. Serve as you see fit.
Variations:
- grated fresh ginger, cilantro, and wasabi
- lemon juice, olive oil, shallots, chopped cornichons and parsley
- chopped jalapenos, cilantro, scallions, lime juice, and grape tomatoes
Kelly: Sarah, this looks great! I know what you mean about the canned salmon. It’s an amazing treasure, and I can never understand why people actually walk past it in the store. I’ll grab a few cans and think, doesn’t anyone else know that this is pure gold AND cheap? Your salmon cakes have become one of my favorite meals ever. I keep passing the recipe on to friends and family.2 years ago
Kelly, I’m so glad you love those salmon cakes! I need to make them again. The canned salmon really is grocery store gold. I’d be curious to hear other great recipes you’ve used it in, too.2 years ago
Eliza: Funny, I never think much about canned salmon because I’m too busy with the sardines and mackerel! I also love good quality canned tuna, Cento is my favorite.
I’ll definitely have to try salmon salad. A big flaked-canned-fish-and-white-bean salad is one of my favorite weekday lunches.2 years ago
kristen: I just recently started enjoying anchovies on my homemade pizza. Love the canned fish recipes.2 years ago
Eliza, You’re already an expert in the area in which I want to make a foray! Care to share any recipes for sardines and mackerel? Cento is so delicious and really world’s better than Sunkist.
Kristen, Mmm, anchovies. Love ‘em. Especially melted into some olive oil and tossed with some pasta, red pepper flakes, garlic, and broccoli? Heaven.2 years ago
Dayna: We must be reading the same articles. I just bought a can of salmon & a pack of sardines for their blues-fighting potential. I have no idea what to do with the sardines, so please share any recipes you come across.
Love your blog!2 years ago
Kristina: While I don’t deny that salmon is tops when it comes to over-the-top deliciousness, keep in mind that flaxseeds also pack an enormous omega-3s punch. I bought a bag of flaxseed meal not too long ago, and have been judiciously adding a tablespoon to each loaf of bread I bake. Tasty and healthy– and probably even cheaper than canned salmon.2 years ago
Dayna, I have more magazine subscriptions than makes my recycling bin happy, so we probably are! I’ll let you know what I end up doing with the sardines, for sure.
Kristina, You know it! I put ground flaxseed in my morning smoothies and I love the taste.2 years ago
EB: I don’t have any canned to try this with but I’ve got a bit of leftover fillet from last night! I’m also solo so it’s a perfect night for a little salmon salad on cracker with wine snacky dinner. Thanks!2 years ago
Don’t you just love little solo dinners like that? They feel so posh to me.2 years ago
Abbey: Here’s one of my favorites and it uses canned anchovy fillets (also am also into anchovy paste). I found this recipe on allrecipes.com when I was looking for something to do with parsley. So good. Enjoy!
Boniet (pronounce ‘bun-yet)
Ingredients:
2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 1/2 tablespoons tomato paste (I use a little more)
4 tablespoons distilled white vinegar (I use white wine vinegar)
1/2 cups extra virgin olive oil (be careful with the oil – too much will make the dish greasy)
Directions:
Mix ingredients in a bowl. The longer it sits in the fridge, the better. I served mine with warm, crusty, sourdough bread.2 years ago
danielle: i would absolutely love to see some sardine recipes. so far my only methods of eating them are either out of a can or in a sandwich. i know, i’m really creative.2 years ago
Abbey, That recipe sounds terrific. You would probably also like bagna cauda. I went through a phase of serving this at parties and never sharing the fact that it’s made with anchovies — it just tastes salty and delish.
Danielle, I love a challenge! I saw a sardine sandwich recipe that I wanted to give a trial run to, but I see that your stakes are higher. The sardine recipe hunt is on!2 years ago
Erin: Thanks for the canned salmon idea. Had no idea it was WILD! We used to buy it to make salmon patties, but it was a bit labor intensive for us back when we both working full-time jobs, plus a killer commute for him. Can’t wait to try your salmon salad ideas.2 years ago
caitlin: i’ve never even considered canned salmon! i’m making a grocery list right now so i think i might need to add it. thanks!
not quite on topic, but i have some whole mackerel that i picked up from flushing that are going to be dinner tonight. the only mackerel i’ve ever eaten was nigiri sushi, so this should be interesting. i’m not going to lie, i’m a little intimidated by their heads!2 years ago
fefe: i will sub tuna for this-but sounds yummy!2 years ago
Katharine: This sounds so delicious – exactly the solution I need to my recently boring lunches. And also a sweet little app for a dinner party or book club! Thank you
2 years ago
Dayna: Hey Sarah–Continuing the sardine discussion, I just came across this about Alton Brown’s sardine sandwich: http://tiny.cc/pPAkE
(and can I add that maybe he needs to eat an extra? He looks so skinny!)
Also more sardine recipes at the end of the article.2 years ago
Thanks for the tip, Dayna! Yeah, I did notice that Alton’s looking a little slimmer. Maybe he’s subsisting solely on Welch’s grape juice?2 years ago
Charone: I think I’ll make both these and your salmon cakes. I have always loved salmon, but farmed salmon is tasteless and gross and has practically ruined salmon for me. It’s the Cool Whip of fish. I recently purchased one of those giant cans of breadcrumbs, and I shall make sure it does not go to waste (or disappear mysteriously)!2 years ago
Jessica: I never thought about adding dill, so yummy! Thanks for the tip. I adore your site.2 years ago
I am absolutely mad for dill, Jessica! Why don’t people use it more, I wonder?2 years ago