Here is my gift to you during the week of my First Blogaversary :)
Last July 2010, I created Prep2eat. As my first adventure into the blogging Foodie World, I am so happy to offer you this healthy, nutritious, fresh and flavorful recipe for my version of Salmon Salad.
My goal for blogging here at Prep2eat is to inspire home cooking without intimidation in the kitchen. If I assisted in any way to help you eat healthier and save some money at the same time, then I have achieved my goal. Hopefully my food photos have caught your eye to investigate further what I am preparing in my kitchen.
Most important education from my food blogging experience this past year is that I have networked with so many "foodies" just like me! I have learned how to write posts with more focus on details from following advice of authors and publishers I interacted with online. I have found my Voice. Thank you so much for your feedback and advice! Thank you also to my followers here at Prep2eat as well as on Twitter (@soupiton). I have so much fun getting to know you and learning from you. :)
This Salmon Salad Recipe has been adapted from a recipe I found that had fresh mint, olive oil, shredded carrots and other good things. What caught my eye to create my version of Salmon Salad was no mayo was used in this recipe! What keeps the price of preparing this recipe down is using canned, Alaskan Red Sockeye Salmon - an excellent source of Omega 3's and not farm-raised salmon. Fresh Sockeye Salmon is wonderful, but not available all year round and it is very expensive for feeding several people.
Therefore, I can have a very healthy, nutritious, economical meal any time of the year!
Ingredients:
One Can Alaskan Red Sockeye Salmon
Olive Oil, two tablespoons
One Carrot, grated on box grater
Cucumber, one half, peeled and grated or cut into small pieces.
Tarragon, one teaspoon dried.
Dill, one teaspoon dried.
Zest of one fresh Lemon
Juice of one half of fresh lemon.
Flat Leaf Parsley, fresh, chopped: two tablespoons (optional)
Serving suggestions: Put Salmon Salad in a sandwich, hot dog bun or serve with healthy tortilla chips.
Preparation:
Large Bowl
Can Opener
Kitchen Knife
Box Grater
Zester
Measuring Spoons
Large Spoon
Strainer
With a can opener, carefully open the can of salmon.
Drain the liquid from the can of salmon using a strainer.
Put drained salmon into a large bowl.
Separate out the large bones and skin from the salmon.
(small bones are ok to keep in. they have lots of calcium.)
Add the olive oil into the bowl with the drained salmon.
Add the grated carrots into the bowl.
Add the grated or chopped cucumber into the bowl.
Add the dried Tarragon and Dill into the bowl.
Add the lemon zest along with lemon juice.
Add the chopped, fresh parsley. (optional.)
Mix all the ingredients together with a large spoon.
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