Dana Jacobi's Salmon Salad
Prep Time: 10 minutes | Total Time: 20 minutes
Ingredients
- 2 cans Vital Choice wild Alaskan sockeye salmon (7.5 ounces each), drained and skin removed
- 1 tablespoon Vital Choice extra virgin olive oil
- 3 scallions, chopped
- 1 small cucumber, seeded and chopped
- 1/3 cup dill, chopped
- 1/3 cup flat-leaf parsley, chopped
- 1 cup long grain brown rice, cooked (Optional)
- Juice of 1/2 lemon
- Sea salt and organic black pepper, to taste
- 1 large cucumber
Instructions
- Use a fork to combine the salmon, scallions, cucumber, dill, parsley and (optional) brown rice in a medium bowl. Add the lemon juice and oil. Season to taste with salt and pepper.
- Let salad sit for 15 minutes to let the flavors meld.
- Peel the large cucumber and cut diagonally into long, oval slices.
- Serve the salad accompanied by the cucumber slices, or heaped on a slice of toasted whole grain bread as an open sandwich.