Aug 15

Aug 15 Dilly Salmon Salad

An easy, nutrient dense staple great for lunch or as a party appetizer!

I am all about getting the most bang for my buck. I discovered wild caught salmon was significantly cheaper than the fresh stuff, but I wasn't a fan of the fishy canned taste. Also, canned salmon includes BONUS nutrients in the bones and skin (that I promise you won't even notice!)

I created this recipe to lift up the salmon flavor with bright lemon zest and juice, plus the perfect salmon pair; dill. I rotate this recipe through my meal prep and it is quickly becoming a family favorite! Enjoy!

Ingredients:

1 can wild caught salmon

1 ripe avocado

Juice and zest of one medium lemon

1/4 c. of chopped dill, or about half of one bunch

1/4-1/2 c. of diced red onion

salt and pepper to taste (omit pepper for AIP)

1-2 white Japanese sweet potatoes, cleaned and sliced thinly

1-2 cucumbers

Directions:

Sweet Potato Toasts

Preheat oven to 400 degrees. Scrub the white sweet potato and peel it if you prefer. I leave the skins on. Slice either into thing rounds or the long way into thin planks.

Place a single layer of sweet potato slices on a wire rack in your sheet pan. If you don’t have a wire rack, place directly on the sheet pan, but turn more frequently.

Roast at for 15-18 min. before checking. When the side facing up begins to brown, it is time to flip them. Roast until both sides are brown, then set aside to cool. Slice cucumbers into rounds or half moons that will fit in top of sweet potato toasts.

Salmon Salad

Scoop out avocado flesh and add to large mixing bowl. Smash avocado with a fork. Zest and juice one lemon and mix into avocado mash. Drain salmon and add into the bowl, including bones and skin.

Add dill, red onion and mix until well combined.

Continue to smash salmon pieces with a fork until it resembles a tuna salad. Add 2 pinches of salt and crack of black pepper. Taste to test salt levels. Also test for levels of dill and lemon, adding more of whatever is needed.