Salmon Salad

Another saving-time-in-the-kitchen thing I do is make more than we are going to eat in one sitting. Leftovers are a hot commodity around here. Leftovers mean I don't have to prepare every single meal from fresh ingredients. Leftovers are our fast food.

3 - 213g tins wild salmon, drained and smashed, including the skin and bones
1/2 cup sweet onion or green onion, finely chopped
1/2 cup celery, finely chopped
1/2 tsp ground black pepper
1 tsp GAPS legal dijon mustard
1/2 cup mayo

Dump the drained salmon into a medium sized mixing bowl. Break it into small pieces and resist picking out the bones and skin. I know they're gross, but they're good for you so close your eyes and leave them be.

Add the rest of the ingredients and mix well. Serve on coconut flour pancakes or lettuce leaves or with veggie sticks to scoop it up like dip.

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