We eat a good bit of canned Alaskan salmon at my house. For those of you who have never tried it or are wrinkling your forehead as you read, give it a try. I particularly like “Pure Alaska Salmon” (their Pure Alaska’s “ReadHead” wild sockeye salmon and “Think Pink” pink salmon). Both are similar nutritional powerhouses since they are high in protein, calcium, Vitamin D and one of the richest sources of Omega-3 fatty acids. This recipe for Healthy Salmon Salad is too easy and only five ingredients. I love combining the sweet, tartness of raspberry balsamic vinegar with fresh dill. Enjoy this for lunch over a bed of arugula or mixed greens, or even for dinner on a warm night with pasta salad and fresh asparagus.
Healthy Salmon Salad
6 to 8 servings
3 (6 ounce) cans Pure Alaskan salmon, drained
1/4 cup chopped red onion
1 tablespoon chopped fresh dill
3 tablespoons raspberry balsamic vinegar
1/4 teaspoon freshly ground black pepper
1. Combine all ingredients in a medium mixing bowl. Chill at least 20 minutes. Store, covered, in the refrigerator for up to 3 days.