Tuesday, April 19, 2011

Salmon Salad

I love seafood, especially fish, and I'm making an effort to incorporate more into my diet.  All those good omega-3s and all that.  While canned tuna can be high in mercury, canned salmon is all good.  Of course, you can use fresh if you have some leftover from dinner the night before.  I liked this salad so much I'm planning to stock up on canned salmon next time I go to BJ's.  And also the huge multi-pack of Sharpies, because those are obviously necessary.

Inspired by Kath Eats and her Super Salmon Salad, this can definitely be a dish where you throw in whatever is in the fridge and strikes your fancy.

1/2 cup dried wheat berries, cooked according to directions.  I soaked overnight, and then drained, rinsed, covered with fresh water, and simmered for 45 minutes.
1 can salmon, drained
1/2 lemon, juiced
1 Tablespoon olive oil
1/2 - 1 teaspoon dried dill, or 1 Tablespoon fresh

Vegetables - these are just what I had around, use whatever you like in whatever quantity looks good
red bell pepper
red onion

Combine all ingredients and toss well.  I ended up sprinkling mine with a little goat cheese at the end, because goat cheese makes most everything better.  Especially good with crackers, pita, or tortilla chips for scooping.

1 comment:

  1. That looks great! I bet it would be good with kamuts, too.


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