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1 can (7.5 oz) Wild Red canned sockeye salmon, drained, skin removed. Or use skinless-boneless Wild Red canned sockeye salmon.
3 scallions, white and green parts, chopped
1 small cucumber, seeded and chopped
1/3 cup chopped dill
1/3 cup chopped flat-leaf parsley
Juice of 1/2 lemon
1 tablespoon organic extra virgin olive or macadamia nut oil
Sea salt and organic black pepper
- Place the fish in a mixing bowl. Add the scallions, cucumber, dill, and parsley*. Using a fork, mix to combine them. Mix in the lemon juice, and oil. Season the salad to taste with salt and pepper.
- Let it sit 15 minutes to let the flavors meld.
- If desired, peel the cucumber. Cut it diagonally into long, oval slices.
- Serve the salad, accompanied by the cucumber, or heaped on a slice of toasted whole grain bread as an open sandwich.
*Variation: Mix in 1 cup cooked long-grain brown rice