Summer Salmon Salad

Summer Salmon Salad

Salmon Salad, a delicious meal for hot days….eat it with fresh, crusty sourdough bread, or, as shown, use Cos lettuce leaves for scoops of mouth-watering, healthy summer food with added crunch

Prep time: 20 minutes
Serves 4-6


2 medium potatoes 
1 can pink salmon, 415 g.
1 can red salmon, 105 g.
2-3 tbsp. whole egg mayonnaise, soy-mayonnaise or an egg-free substitute
3-4 tbsp. of good quality real, natural yogurt (Greek style, thick)
1/2 tbsp. of tomato sauce
1 tsp Dijon Mustard
fresh lemon juice

Cos lettuce leaves
Boiled eggs

How to make it (even for low level cooking skills)

Peel and boil potatoes. Drain, mash with fork, set aside to cool.
Drain the liquid from the cans of salmon. Mix red and pink together; the red salmon adds depth of flavour while pink salmon keeps costs down.
Clean salmon: remove black skin parts, etc., but keep bones in the mixture. Mash with fork or with blender to ensure bones are completely emulsified (the bones provide excellent calcium, so why throw them out?).

Mix cleaned salmon in with potatoes. Set aside.

Mix mayo (or substitute), tomato sauce, mustard and yogurt in a bowl. Season with salt, pepper, and lemon juice to own liking. 

Mix sauce into potato and salmon mix. Mash together, but keep a level of texture in it; don’t “puree” it. Store in fridge for 1 hour before serving.

Serve as desired:  add boiled eggs, tomatoes, etc as per your own liking. See photo. Serve with fresh breads, in a wrap, on a Cos leaf or as a dip with crackers.

This Salmon Salad can be stored in the fridge for maximum 48 hours.

TIP: Do not mix tomatoes and cucumber into the Salmon Salad mix. The liquids from these vegies will make the mixture go quite soggy, and it will diminish flavour and texture.

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