Salmon Salad with Celery, Parsley and Vinaigrette

January 18, 2013

I do a lot of things well with my diet – but I do struggle with eating more fish. I tend to gravitate towards beef, eggs, and poultry as my protein choices. I do love seafood, but it’s not my favorite thing to cook at home (except for shucking oysters – more on that in a future post!).  However, canned salmon, I can manage. It is an easy and affordable way to eat wild salmon, even wild Alaskan Sockeye Salmon, which has a higher concentration of inflammation lowering omega-3 fats.

I like to prepare canned salmon similarly to tuna salad, except for salmon, I use a mustard vinaigrette instead of mayonnaise. Add chopped celery, parsley and a squeeze of lemon juice for a tasty salmon salad and serve with a couple slices of sprouted wheat bread.

Eater’s Note: After a some research, I learned that not all canned salmon is created equal. I knew that wild pacific salmon is best nutritionally and environmentally because it contains more omega-3 fats and caught with sustainable fishing methods. But I did not know that Alaskan Sockeye is particularly good OR that you can get it in a can! Wild Red Salmon
is sold on Amazon and by far the tastiest.

Salmon Salad with Celery, Parsley and Vinaigrette
Serves: 2
  • 6 oz can Wild Salmon
  • (preferably alaskan or pacific)
  • 1 stalk celery - small dice
  • 1 handful of fresh parsley - finely chopped
  • 1 heaping tsp dijon mustard
  • 2 tsp apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 4 slices of Sprouted Wheat Toast
  • lemon wedge - for serving
  1. In a medium bowl, add salmon, diced celery, and chopped parsley. Set aside.
  2. In a small bowl, add mustard and vinegar and whisk until combined. In a slow drizzle, add oil and whisk continuously until combined.
  3. Add vinaigrette to bowl with salmon and use a fork to break salmon apart and combine all ingredients.
  4. Divide salmon salad among 4 slices of toast (open faced or closed) and serve with squeeze of lemon juice.