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salmon salad beauty

Sockeye Salmon Salad


salmon salad beauty

Sockeye Salmon Salad

Barton Seaver wants you to eat your recommended 2-3 servings of seafood a week! And that’s not fishy advice, since Barton’s a sustainable-seafood expert and director of the Healthy and Sustainable Food Program at the Harvard Center for Health and the Global Environment. He’s also a chef and the author of the cookbook For Cod and Country. This is Barton’s recipe for salmon salad, and he likes to serve it on whole-wheat toast, with tomatoes and greens (spinach, romaine lettuce, or arugula). 
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Colander
  • Can opener
  • Fork
  • Medium-sized bowl
  • Measuring spoons
  • Lidded container


  • 1 (7- to 8-ounce) can Alaskan sockeye or pink salmon
  • 2 tablespoons mayonnaise or plain yogurt
  • 1 teaspoon chopped celery leaves or fresh dill
  • pinch salt


  • Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
  • Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
  • Add thinly sliced cucumber or avocado wedges to your sandwich.
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