Caitlin's "Ugly" Salmon Salad

This recipe started as one of those conversations that happens all the time between Kate and Caitlin.

Caitlin: "You should really swap tuna for wild canned salmon."

Kate: "Hmm."

Fast forward, and now this salmon salad shows up in Kate's lunch rotation multiple times a week.

The magic is that it doesn't feel like a dramatic health overhaul. It's just a simple swap that happens to come with some meaningful nutritional benefits. Wild canned salmon provides high-quality protein, omega-3 fats, and naturally occurring calcium from the soft bones that blend right into the salad. It's also affordable, shelf-stable, and easy to keep on hand.

We love recipes like this because they make nourishing yourself easier, not harder. No complicated prep. No special ingredients. Just a lunch that tastes good, keeps you satisfied, and supports your body in ways that become increasingly important in midlife.

Recipe below.

Caitlin's "Ugly" Salmon Salad

Wild canned salmon provides high-quality protein, omega-3 fats, and naturally occurring calcium from the soft bones that blend right into the salad. It's also affordable, shelf-stable, and easy to keep on hand.

Author
MenoPantry
Prep Time
20 minutes
Servings
2
Category

Lunch

Ingredients

  • 1 can wild alaskan pink salmon (skin & bones ok)
  • Mayo & mustard to taste
  • 1 TBSP turmeric
  • Chopped fresh dill
  • 1 carrot, chopped
  • 3 stalks celery, chopped
  • 1 TBSP capers
  • 1/2 red onion, chopped
  • Fennel, chopped

Directions

  1. Mix all ingredients together.
  2. Adjust proportions to taste.
  3. Eat on crackers, as tuna melt, or by itself with a fork.
  4. Enjoy!