Sockeye Salmon Salad

Name: Sockeye Salmon Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 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

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).

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Prep Time 15

Total Time 15

Servings Servings

kitchen gear

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

Ingredients

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

Notes

OR ELSE

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.